Sponsor Recipes: Bannockburn Free Range Chickens
Sponsor Recipes: Bannockburn Free Range Chickens
Discover some of the delicious recipes you can make with Bannockburn Free Range Chickens.
Servings
Prep time
Cook time
Recipe
Ingredients
- 40g unsalted butter, room temperature
- 4 garlic cloves, chopped
- 2 tbsp smoked paprika
- 2 tbsp scotch whisky
- 1 tbsp red chilli (mild or hot, according to taste), finely chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Juice 1 lemon
- 1 tsp freshly ground black pepper
- 1 cup chopped coriander leaves
- 1 Bannockburn Free Range Chicken
- 1 tsp salt flakes
- Lemon wedges, to serve
Method
- To make marinade, combine butter, garlic, smoked paprika, whisky, chilli, cumin, oregano, lemon juice, black pepper and coriander.
- For this recipe, you will need to spatchcock or butterfly chicken: Turn chicken breast side down and with sharp kitchen scissors cut along either side of backbone to remove it.
- Locate breast bone and cut through little piece of white gristle at base of bone at wishbone end of bird, twist to raise breast bone. Run your fingers carefully along either side of breast bone and gently ease it out.
- Remove any unwanted fat and sinew, and any other unwanted pieces of bone, then flip chicken over and tuck wing tips underneath.
- To help chicken cook evenly, run knife along leg bones to open them up slightly. Not only will this aid the cooking process it will allow more marinade in to flavour bird.
- Rub marinade into chicken and leave to infuse for 2–3 hours before cooking.
- Preheat oven to 200ºC.
- Heat large frying pan over high heat and add 1 tablespoon olive oil. When pan is hot, season chicken with salt and place skin side down and cook for a few minutes to colour skin.
- Transfer chicken to roasting tray, placing flesh side down and cook in the oven for approximately 15–20 mins, or until cooked.
- Remove from oven and leave chicken to rest for 5–10 mins before cutting into pieces. Serve with lemon wedges.
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