Luke’s Brined Spatchcock (Butterflied)

with butter, olive oil, garlic, thyme, bayleaf, in salt brine

Cooking Instructions:

1. Preheat the oven to 180C fan forced.

2. Heat a medium oven proof fry-pan over medium-high heat.

3. Remove the spatchcock from the bag, reserving the butter and herbs.

4. Cook the spatchcock, skin side down for 1-2 mins or until golden brown.

5. Carefully turn the spatchcock over.

6. Add the reserved butter and herbs on top of the spatchcock and place into the pre-heated oven for 15-20 mins or until cooked through.

7. Remove the spatchcock from the oven and allow to rest on a wire rack from 2-3 minutes.

Allergen - Contains chicken

Ingredients: butter, olive oil, garlic, thyme, bayleaf, in salt brine

May contain traces of Tree Nuts