1. To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you’ve gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You’ll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
2. Using a mortar and pestle, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting pan that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover and put in the fridge for a few hours.
3. Preheat oven to 400 degrees. Put the onions, garlic, carrots, ets in the pan and place the chicken into a roasting pan on top. Pour in about 1 cup of water and roast for an hour basting every 20 minutes until done.
CHIPOTLE AIOLI
- 1 egg yolk
- 1 tsp Dijon mustard
- 2 garlic cloves, grated to a purée
- 1/2 c olive oil
- 1 tbsp chipotle paste * To make this take dried Chile Morita and cover in a small amount of boiling water. Let sit for 20-25 minutes to soften. Then take out chiles and grind in a mortar and pestle into a paste.
- juice of 1 lemon
Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
RANCHO GORDO BEANS WITH CHIMICHURRI SAUCE
- dried beans (1-3 cups)
- 1 onion
- 1 piece celery
- 1 carrot
- 1 piece garlic
- 1 bay leaf
- 1 dried chiled or chile flakes
1. Soak the beans overnight. Drain the soaked beans.
2. Transfer the beans to a cooking pot... preferably clay... Add water, an onion, piece of celery cut in half, pieces of carrot cut in half, piece of garlic, bay leaf and a dried chile pepper or chile flakes and bring the beans to a boil.
3. Reduce to a low simmer and cook. Check the beans after an hour.
4. Add the salt when beans are just barely tender. Cool and store the beans.
CHIMICHURRI SAUCE
- Red or white wine vinegar
- parsley or cilantro
- dijon mustard
- olive oil
- salt & pepper
Combine 1/4 cup red or white wine vinegar, a large handful of parsley, spoonful of dijon mustard, pinch of salt and ground pepper into a food processor. While the motor is running pour in 1/2 cup of olive oil until the sauce is nice and thick. Drizzle on beans. Yum.
