Spatchcock of Chicken

Ingredients

• Truss a young chicken
• brush over with oiled butter

Method

1. 1

   Truss a young chicken, split it down the backbone, and spread it out flat.

2. 2

   Skewer the legs, brush with oiled butter, place in a buttered bag, and cook in a hot oven for about half an hour.

3. 3

   Serve with fried bacon and watercresses.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

Spatchcock of Chicken. Truss a young chicken the same as for roasting, then split it down the backbone, the breast part being left whole. Spread out flat and skewer the legs, brush over with oiled butter

Cook this with the app: pantry check, scaling, and the assistant.