2-3 whole free range chickens
Freshly ground black pepper
1 lemon, quartered
For the Rice:
1.5 cups of rice
3 cups of chicken stock
150g unsalted butter
5-6 garlic cloves, crushed
1 lemon, juiced
Handful of fresh Italian parsley, chopped
1 medium-sized pot with a sealable lid
1 small pot
Serves 6 people
Preparation: 10 minutes
Cooking time: 60 minutes
So instead of telling you how to spatchcock a chicken, watch this short video and you’ll know how to. Once you have cut the spine out turn the chicken over and push down.
Turn on the braai/ barbeque.
After you have spatchcocked the chicken, place it on a plastic board and pour a generous amount of olive oil on both sides. Then, generously rub salt and pepper over the whole chicken, be careful not to put too much salt on the skin side or else it will burn.
When the braai has reached 180C, place the chicken skin side up and cook for 40 minutes without turning, close the lid.
Place the rinsed rice in a pot with the stock, put the lid on. Once the water starts boiling, turn down the heat and simmer with the lid closed for 15 minutes – DO NOT LIFT THE LID. Once it has simmered for 15 minutes turn off the heat and steam for a further 15 minutes.
Turn the chicken and cook for a further 15-20 minutes or until the juice by the thigh runs clear, if the heat is to high, turn it down- you don’t want the skin to burn.
While the chicken is cooking, place the small pot on high heat, add the butter and 2 tablespoons of olive oil. When the butter has melted add the crushed garlic and turn down the heat. Cut the lemon in half and place it in a bowl and heat in the microwave for 1 minute, this ensures that you get all of the juice.
Once the chicken has come off the heat, fluff up the rice, place the lemon juice and chopped parsley into the melted butter and take off the heat.
Carve the chicken into quarters and squeeze lemon juice over the meat. Serve immediately.