Chicken and duck

Chicken and duck

By
Jane Kennedy
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781740669924
Photographer
Mark Roper

I’m trying not to sound like a wanker, but organic chicken and duck is the way to go please. And free-range or corn-fed is NOT organic, ok? Not only is the flavour better, the method of production is way more humane. Let your chooks and ducks live like chooks and ducks for at least a while, scratching and pecking around the yard like they should.

How to spatchcock (or butterfly) a chicken

Rinse your chicken well and pat dry inside and out with paper towel.

Trim off excess any excess fat around the cavity opening.

Using kitchen shears or a very sharp boning knife, cut along each side of the backbone and remove.

Spread open the bird a little and you’ll see and feel the keel bone at the top inside cavity and the cartilage that runs between the breasts. You want to remove these. Using the knife, make an incision around each side of the keel bone and cut along both sides of the cartilage. Push down on the bird, grab the keel bone and remove the keel bone and the cartilage together.

Cut off any more excess fat to neaten up.

Now to make it easier to work with, cut right through the bird to give you two halves. You’ll have to cut through the wishbone which you can just remove.

There may be a little excess cartilage along each side of the bird — just trim this off. Your bird is now ready for basting!

Recipes in this Chapter

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