Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spatchcocked roast chicken, cous cous and mexican corn. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Spatchcocked roast chicken, cous cous and Mexican corn is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Spatchcocked roast chicken, cous cous and Mexican corn is something which I’ve loved my whole life.
The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken). Making a simple but perfect roast chicken is a technique that should be in every home cook's arsenal. But the reality is that perfection is difficult to achieve, especially if you're trying to.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Take medium whole chicken
- Make ready 1 lemon
- Make ready 4 tbsp olive oil
- Prepare 1 fresh thyme
- Make ready 200 grams cous cous
- Take 300 ml chicken stock
- Make ready 1 bunch rocket
- Prepare 2 corn cobs
- Make ready 50 grams grated hard cheese
- Make ready 1 tbsp paprika
- Take 1 lime
- Prepare 1 tbsp butter
Valerie's spatchcocked chicken stays juicy and roasts in less time. Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown. Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.
Instructions 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.
Spatchcock Chicken roasts in half the time of a whole trussed chicken, and also cooks more evenly. It's a perfect weeknight dinner staple! 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. Plus, you can save the backbone to make a great chicken stock. This method, sometimes called butterflying, ensures a more evenly cooked chicken with crisp skin and a juicy interior.
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