Italian Devil Style Chicken
- serving for 3-4
- 4 hours
- oven
For Chicken
Main Ingredient
free range chicken 1 pc
Rub
garlic 3 cloves
bay leaves 4 pc
fresh thyme leaves 1 tbsp
chilli powder 1 tbsp
smoked paprika 1 tbsp
olive oil 2.5 tbsp
sea salt & pepper
For Caper Basil Mayo
Ingredient
egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 squeeze
rapeseed oil 120-150 ml
capers 1.5 tbsp
fresh basil 1 handful
salt & pepper to taste
Directions
Spatchcock the chicken
Chop parsley, garlic, bay leave and basil
Mix the rub and cover the chicken all over for 2 hours
Bake at 160c for around 85 mins until reaching internal temp of 74c and rest
Whisk the eggs yolk, dijon and lemon to break up
Stream in oil while continually whisking until the mayo thickens
Stir in the capers and basil then season to taste
Principles
- Resting: allow the meat to relax and the juices to redistribute result in a more flavorful and tender chicken
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Spatchcock: a bird that has been cut open down the middle, pressed flat and cooked
- Roast chicken time: ~20 mins/500 g/ 180c with fan
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
credit to chefthombateman