Buffalo spatchcock chicken.
So to start it off,
we have to make up our hot sauce
or our salsa to it coats the chicken.
So in this little pot I've got some melted butter
and I've got some smoked paprika.
We're going to add to that a little bit of honey,
which is melted down as well.
I'm also going to season it up with some salt and pepper,
but the key ingredient here of course
is the ratio of hot sauce to butter
and you got to make it- Nice
Make super spicy
but super luscious and indulgent as well.
So our hot sauce goes in.
You're going to bring that up to a nice, steady simmer,
and it's going to simmer away just until it thickens
and reduces ever so slightly.
And when it has you get left with something
that looks glossy and gorgeous
and red and ridiculously good like that.
Yeah.
This is going to work two folds first, right?
So, okay, so we've got this which is beautiful
to serve with your chicken,
but it's also going to go as a nice glaze
while this chicken goes in the oven.
Now I did mention,
this is a spatchcock chicken
and I absolutely love spatchcocking chicken
because it is one of the easiest ways to treat your bird.
So if you get to know a nice lovely
free-range bird like this,
this is not something to be scared of.
It's something that you really should learn to do
in the kitchen because it's a handy one to have,
because this is the quickest way-
I do it a lot. You will roast a bird.
Great. We do it a lot.
I think that people are less afraid of this now, yeah.
Yeah, exactly and I think the thing to remember is
there is a backbone that runs down,
obviously the back of the chicken.
You can do this with the kitchen sheers,
but all I'm going to do is run the knife
on one side of it here
and then use the knife to do it on exactly the same,
flip the bird and do do it right down the backbone here.
So the key thing here is that this backbone
should not be thrown away.
This backbone is the source of all the flavor.
You're going to roast it. You're gonna stock,
Of course, yeah. Right? Right.
So roast it up alongside your bird,
that roasted piece of backbone is going to be popped
into a Ziploc bag in your freezer.
And you have a pretty much go-to stock base already to rock.
Obviously the rest of the chicken,
it's nice in there too.
It'll enhance your flavor.
But what you're going to do now, flip the bird over.
We're going to take the heel of our hand.
You're going to place that right there
in the breastbone here
and give that a good smash
to make sure that this bird is nice and flat.
Now, if you're doing this on a barbecue,
you could put skewers across
and that means you've got something you can literally lift
onto your roasting tray.
So very handy from that perspective.
And then what we're going to do is once you have-
Yeah, I just want to mention
the whole point of this is more even cooking
and a quicker cook time.
Absolutely, and if you are a time-strapped family,
this is the way to treat your roast bird
because you're not going to have to wait like an hour
and a bit.
You've literally got something that's going to cook
in about 45 to 50 minutes.
So it's really, really simple.
Next, we're going to take up some of that hot sauce.
You're going to slather it all over the bird
and you're gonna to get really gorgeous action
all the way here.
So the key thing is to get this completely coated
and you can do that with a spoon
or just grab up a little pastry brush
and you're going to pop it all the way over here
and get your bird nicely coated.
Season that up with some sea salt
and some black pepper.
And then this is going to go into the oven
and it's gonna roast up just until it goes crispy
and golden here.
Don't add too much stuff Gorgeous.
Because otherwise it doesn't have the opportunity
to go nice and crisp.
But it's been a cook-off at about 400 degrees Fahrenheit
for about 45 minutes or 50 minutes just until it's crispy,
but keep your eye on it.
Don't just listen to my cooking times.
Every oven varies.
So use what you have to have at hand,
but really important at this point
to give your hands a very good wash.
That is such good advice
because so many people rarely check
that their ovens are running to the correct temperature.
Great tip.
Right, right.
When it comes to serving,
we've got our chicken.
We've got our sweet potato fries,
but the last thing little thing
that I like to serve alongside this
is a very simple share salad.
And that is some Gem lettuce
that's been cut up,
some blue cheese,
some nice clunks of celery
and everything.
And last little touches are this gorgeous,
blue cheese dressing,
which I know is going to drizzle
and nicely glob.
Glob? That is not a word now.
Right over your salad.
(Rachael laughs)
Then you go with the last little bit of black pepper,
and then lastly, take a little bit of that hot sauce
and just pour it over your chicken.
This is a winner,
winner chicken dinner, Oh, it's gorgeous.
Every time, yeah. Winner, winner
chicken dinner.
You guys should grab a copy of Everyday Cook today.
It is available now.
I highly recommend it.
(cheerful music)