Spring Spatchcock with fennel salt rub and crispy duck fat potatoes.
1 Spatchcock per person,
Fennel salt, 1 part fennel seeds to 2 parts salt (I’ve used 1 tbsp seeds to 2 tbsp of salt)
Few garlic cloves,
Couple of brown onions quartered,
Kipfler Potatoes allowing 3-4 per person, (I’m choosing to sauté in duck fat,) I have 2 tbsps reserved from this recipe here. You can use baby potatoes, regular olive oil or butter as a substitute.
A few Thyme sprigs,
Salt and pepper to season.
*optional* I garnished the chooks with chopped parsley & coriander. I served some steamed green beans & mixed lettuce leaves too.
You’ll also need a couple of large sturdy frying pans, a couple of small bowls, chicken shears, chopping board and knife as needed!
Preheat oven to 180C, (356F)
Mix those fennel seeds and salt together, (you can use a mortar & pestle, or food processor.) My new favourite method is my ingredients put inside a brown paper bag and bashed with my rolling pin.
Turn on the stove top to high and place the frying pan on, with the quartered onions, garlic cloves, bay leaves and some seasonings to cook. (I like to drizzle the onions with some olive oil too,)
Keep over a steady heat to aid that caramelisation.
Butterfly the spatchcock using the chicken shears to cut through the spine and press down firmly to flatten the rib cage & breasts.
Generously rub the skin down with the fennel salt, place into the frying pan skin side up.
At this stage you can turn off the stove top and pop the pan straight into the preheated oven-it’s going to take approx 20-25 mins to cook all up. (Remembering these are little chickens and we have hot pan/ingredients which will aid to cook from below.)
Whilst the spatchcock cooks, wash & halve the potatoes, (using kipfler spuds helps to speed things up, no peeling and the baby sized pieces cook much quicker too.)
Pan fry potatoes in a hot searing pan with the duck fat. Scatter with the thyme sprigs and season well. Cook until golden brown (with a nice caramelisation on those skins.) Finish in the oven on the bottom shelf.
By this stage, 15mins should be up and the Spatchcock nearly done. Turn your oven up to (high grill) this will help to really crisp up the skin and keep the potatoes warm. Grill the skins on high for the next 7-10 mins maximum, they should blister & pop with nice colour too.
Switch off the oven & rest the Spatchcock & potatoes inside for 10-15 mins before serving. Steam or blanch some green beans in hot water, dress some lettuce greens. Garnish the roast Spatchcock with herbs (optional) and those lovely crispy potatoes on the side.