Miso Spatchcock

Serves 2

Time 30 minutes

Ingredients

2 x 400-500g spatchcock chickens

75g miso

150g butter

500ml chicken stock

2 tsp corn flour

Salt and pepper, to taste

Method

Preheat your oven to 160°C.

Add 100g of the butter and miso to a bowl and mix well. Rub your hand under the skin of your chicken and loosen it. Add your miso butter under the skin and then season your bird well before roasting in the oven for 20-25 minutes.

Whilst your spatchcock is roasting start reducing your stock by half in a pot on low-medium heat. Prepare your cornflour slurry by adding a touch of water to your cornflour, mix well and set aside. 

When your spatchcock is cooked, remove from the oven and rest for 5 minutes.

Once finished resting, add the roasting tray juices to your stock. Bring to a boil and then thicken with the cornflour slurry, add the remaining miso butter and season with pepper to taste.