Interested in how to Cook Spatchcock Chicken?
Raised slowly by Chris and Hollie on their North Devon farm, this Devon White chicken is grown for twice as long as standard free-range birds, giving it that deep, traditional taste and wonderfully crispy skin.
Minimal travel from farm to processing means low stress for the bird and low impact on the planet.
Spatchcocking involves removing the backbone of a whole chicken and flattening it out before grilling or roasting. This simple technique allows heat to circulate more evenly, giving you juicy, evenly cooked chicken in half the time – perfect for your next roast or BBQ.
What you will need
- Whole free range Devon White Chicken
- 6 x garlic cloves
- 3 red chillies
- 1 tbsp dried oregano
- 4 tbsp extra virgin olive oil
A step-by-step guide
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- Here’s How to Spatchcock a chicken. Place the chicken on your work surface with the breast facing down and the legs closest to you. Using a strong pair of kitchen shears, carefully cut along both sides of the backbone to remove it completely (you can save it in the freezer to use later for stock).
- Flip the bird over and press firmly down on the breastbone using the heel of your hand until you hear it crack and the chicken flattens. Trim off any large pieces of fat and tidy up any loose skin.
- Crush the garlic with a good pinch of sea salt flakes using a pestle and mortar until it forms a smooth paste. Mix in the chilli, dried oregano, a generous splash of extra virgin olive oil, and a few cracks of black pepper.
- Place the prepared chicken into a dish or roasting tin that will fit in your fridge. Carefully slide your fingers beneath the skin of the chicken to separate it from the meat, including over the thighs. Spoon some of the garlic-herb paste underneath the skin, then rub the rest all over the outside of the bird. Cover with cling film and refrigerate for several hours to allow the flavours to develop.
- Put the chicken, breast-side up, in a roasting tin. Season generously with salt and pepper.
- Roast for about an hour, basting occasionally with the juices from the tin. To ensure it’s fully cooked, pierce the thickest part between the thigh and the body — the juices should run clear if it’s done.
Find out more about our award-winning free range poultry.
