Want to prepare a delicious roast chicken without spending too much time on it? As we know, whole poultry cooked in the oven requires at least 50 minutes to a good hour to ensure it cooks well. There are a multitude of ways to prepare roast chicken, and among them, chef Pierre Augé has given us his recipe, ready in 15 minutes flat.
Prepare the chicken in a toad
Unlike the traditional method, which often requires a good hour of cooking, chicken prepared in a toad is cooked in just 15 to 20 minutes. This technique simply consists of cooking the poultry without its backbone and with the carcass of the sternum tucked in, with the aim of making it completely flat. To better visualize, the shape of a toad-shaped poultry resembles that of a toad, hence its name. When buying chicken from the butcher, ask for it to be emptied of this carcass. The poultry will therefore be flat, and without the main bones or volume, which seems to be a detail that changes everything. In addition to reducing the cooking time by three, the flesh cooks evenly! Not to mention that the skin of a flattened chicken becomes particularly crispy and absorbs seasonings much better! Whether through a marinade, melted butter on the chicken during cooking or simply aromatic herbs, access to the flesh is optimized, and the flavors more concentrated.
Chef Pierre Augé’s recipe for spatchcocked chicken
“Brush the chicken with olive oil or butter (your choice, or both), herbs (like thyme), a clove of garlic and a few onions. Adjust the amount to your preference and place the chicken in a dish. Make sure the skin of the chicken is facing upwards. This will give it a crispy effect, then cook in the oven at a high temperature (240°C) for 20 minutes.”
