Juicy and tender chargrilled spatchcock style whole Chicken with proper home made gravy. Enjoy with carbohydrate options such as Mexican quinoa, Air Fryer Potato Medley, Mexican rice or my fake Potato Dauphinoise.

Ingredients

• 1 Whole Chicken, and for the flavouring create a dry rub mix of:
  • 1 tablespoon smoky paprika
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1 teaspoon English (yellow) mustard powder
  • Grinding black pepper
  • 1 lemon
• For the gravy:
  • 1 carrot, chopped
  • 1 bay leaf
  • 1 tablespoon cornflour

Method

Ensure chicken is at room temperature, then prepare the Spatchcock cut. With a sharp pair of scissors, you will basically cut the spine out of the bird. With the skin side facing up, feel for the spine and cut along one side of the spine, starting at the neck opening. Then move to the other side and repeat. You’ll end up with the spine and some flesh cut out. Place that in a gravy pot for later.

With the cut complete, turn the bird over and with some pressure push down hard to flatten.

Now it’s time to apply your flavour. First squeeze the juice of a lemon all over, and both sides. Then apply the dry rub, making sure to cover all areas.

Your chicken is ready for the braai (BBQ). It’ll need roughly 45 minutes to fully cook through and develop that delicious crispy skin.

To make the gravy, when the bird hits the coals, start immediately as this needs time to develop the flavour. Add a few drops of olive oil to the gravy pot with the spine in it, the chopped carrot and brown slightly. Then add 500ml boiling water and the bay leaf, and let this simmer on a very low heat for 30min, with a lid on but not entirely. After 30min, sieve the mixture, discard the bits and return the liquid to the heat. Mix 1 tablespoon cornflour with a tiny amount of water, add to your gravy, stirring until sauce thickens. If not thick enough, do this with another tablespoon cornflour. (alternatively, omit the cornflour to cheat and use Bisto Gravy Granules) Season to taste.

Serve the chargrilled whole chicken with a salad, some greens and your teen’s choice of carb.