Spatchcock Chicken Salad with Cranberry Chutney
Here's a seasonal take on chicken salad as James has added homemade cranberry chutney. Spatchcocking the chicken speeds up the cooking of the bird.
Ingredients
- 1 large corn fed spatchcock chicken
- 2 large slices thick bread
- 200ml olive oil
- Small bunch fresh thyme
- 25g butter
- Salt and pepper
- 50ml olive oil
- 50ml balsamic vinegar
For the chutney:
- 300g cranberries
- 150ml white wine vinegar
- 100g caster sugar
To serve:
- 1 bag rocket
- 1 large bunch of watercress
- 100g sprouts, shaved
Method
Pre heat the oven to 200C.
In a large roasting tray cover the base with the bread and place the chicken on top. Sprinkle over the olive oil and thyme, then season. Place in the oven to roast for 45 minutes. When cooked, remove from the oven, rest and cut into portions.
To make the chutney place the cranberries, white wine vinegar and caster sugar into a pan and bring to the boil. Season, simmer for 10 minutes then allow to cool.
Mix the olive oil and vinegar into the pan with chicken juices along with 100g of the chutney.
Scatter the watercress, rocket and sprouts on a platter and place the chicken pieces on top. Chop up the bread into large croutons, scatter them over and spoon over the chutney.
Ingredients
- 1 large corn fed spatchcock chicken
- 2 large slices thick bread
- 200ml olive oil
- Small bunch fresh thyme
- 25g butter
- Salt and pepper
- 50ml olive oil
- 50ml balsamic vinegar
For the chutney:
- 300g cranberries
- 150ml white wine vinegar
- 100g caster sugar
To serve:
- 1 bag rocket
- 1 large bunch of watercress
- 100g sprouts, shaved
Method
Pre heat the oven to 200C.
In a large roasting tray cover the base with the bread and place the chicken on top. Sprinkle over the olive oil and thyme, then season. Place in the oven to roast for 45 minutes. When cooked, remove from the oven, rest and cut into portions.
To make the chutney place the cranberries, white wine vinegar and caster sugar into a pan and bring to the boil. Season, simmer for 10 minutes then allow to cool.
Mix the olive oil and vinegar into the pan with chicken juices along with 100g of the chutney.
Scatter the watercress, rocket and sprouts on a platter and place the chicken pieces on top. Chop up the bread into large croutons, scatter them over and spoon over the chutney.
