Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spatchcocked roast chicken, cous cous and mexican corn. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Learn how to make a delicious spatchcock roast chicken with Mexican style rub with our step-by-step tutorial from Andy Bates. Using the spatchcock method not only gives you a faster cooking bird but also gets more Then turn the chicken breast side up and press on the breastbone to flatten the chicken. This method helps cook the chicken evenly.
Spatchcocked roast chicken, cous cous and Mexican corn is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Spatchcocked roast chicken, cous cous and Mexican corn is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook spatchcocked roast chicken, cous cous and mexican corn using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spatchcocked roast chicken, cous cous and Mexican corn:
- Get medium whole chicken
- Make ready 1 lemon
- Prepare 4 tbsp olive oil
- Prepare 1 fresh thyme
- Take 200 grams cous cous
- Get 300 ml chicken stock
- Prepare 1 bunch rocket
- Make ready 2 corn cobs
- Take 50 grams grated hard cheese
- Take 1 tbsp paprika
- Get 1 lime
- Make ready 1 tbsp butter
Easy Roasted Spatchcock Chicken is a simple guide on how to prep and roast spatchcock chicken in the oven. The reason that this roast spatchcock chicken recipe is so doable during the week is because the prep time is minimal and it's all made. Old El Paso - Spatchcock Roast Chicken with Mexican Style Rub. A spatchcocked (aka butterflied ) chicken is a whole chicken with its backbone removed. "This spatchcock method for grilling a whole chicken lets the interior heat up faster and more evenly than the traditional method for grilling a whole bird," says Bibi.
Steps to make Spatchcocked roast chicken, cous cous and Mexican corn:
- First, spatchcock your chicken. Turn the chicken upside down, and using a very sharp boning knife, cut from end to end through the breast bone. Pull it out flat, and place on a wire rack in a roasting tray.
- In a small bowl, mix your olive oil and the juice from the whole lemon. Add salt and pepper, and the leaves from about 4 sprigs of thyme to this. Spoon this onto the spatchcocked chicken, rubbing it deep into every crevice. Throw the used lemon chunks into the pan, and lay another bunch of thyme sprigs on the chicken and around the pan.
- Put the spatchcocked chicken in a preheated oven at around 200c. It should take around 45 minutes, but it’s likely best to judge it by whether the skin is suitably crispy, and whether the juices run clear.
- A half hour gone, boil the sweetcorn for about 15 minutes, then drain it, and allow it to steam dry. Melt the butter in a microwave on a plate, and put the grated cheese on a separate plate. Roll each cob in the butter, then sprinkle a little paprika on, before rolling in the cheese, pressing down hard to make it stick.
- Remove the spatchcocked chicken from the oven, and transfer to a plate, covering it in tinfoil to rest. Switch the oven to grill, and put the corn on the cobs under, close enough to burn ever so slightly. You’ll need to monitor and turn this as you do the last bits.
- Remove the rack, lemon, and thyme from the roasting tin, and stick this on a hob at a medium heat. Pour in the mug full of stock, and bring to the boil, scraping the bottom of the pan to mix in all the lovely juices. Switch the hob off and add the cous cous in an even layer, then cover with the tin foil from the chicken while you carve.
- Put the chicken and corn on a plate, then remove the tin foil from the cous cous, which should have soaked up all the liquid. Mix in a handful or two of rocket leaves and mix it all up, separating all the grains.Add to your plate and enjoy.
This Spatchcock-grilled chicken is an ode to North African cuisine, seasoned with a fragrant blend of herbs and spices. A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don't want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock. Removing a chicken's backbone—a technique called spatchcocking (or butterflying) Although it does require some simple knife skills, it's the best and fastest way to roast a chicken.
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