Pan Roasted Spatchcock with Veggies
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 2)
4-6 baby potatoes
2 corn cobs – sliced into rounds
3 tablespoons grape-seed oil
3 tablespoons butter
Salt and pepper – to taste
2 whole spatchcock
Gravy or Au jus:
(In French cuisine, cooking au jus is a natural way
to enhance the flavour of dishes. Mainly chicken, veal, and lamb.)
1 teaspoon chicken stock powder
⅔ cup water
Pepper – to taste
1 bunch of baby carrots
1½ teaspoons maple syrup
Method:
Preheat the oven to 180°C (356°F).
Lightly coat the potatoes and the corn in 1½ tablespoons grape-seed oil.
Place in a baking tray and bake for 15-25 minutes.
Remove the corn.
Continue roasting the potatoes until they are golden brown and cooked through.
Remove and set aside.
Melt 2 tablespoons butter, and the remaining oil, in an oven-safe frying pan, over a medium to high heat.
Season the spatchcock with salt and pepper.
Fry the spatchcock until lightly brown on all sides.
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Place the frying pan in the oven for 10-15 minutes, or until the juice runs clear.
Remove from the frying pan and set aside to rest.
Au jus:
In a small saucepan, heat the frying pan juices over medium heat.
Add the chicken stock and ⅔ cup water.
Using a hand beater, whisk continuously until the liquid has reduced by half, or becomes slightly thickened.
Add cracked pepper to taste.
Melt the remaining butter in a separate frying pan.
Lightly fry the carrots until tender.
Drizzle the maple syrup over the carrots.
Allow the syrup to infuse for 1 minute.
Sprinkle with salt.
Serve the spatchcock hot, along with the roasted vegetables.
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