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Marinated Spatchcook Chicken with Mustard Sauce

In this month’s recipe I have used wild garlic to flavour my spring version of roast chicken. With new shoots popping up everywhere, spring is a great time of year for both the chicken and the egg. The chickens enjoy the new lush grass and the yolks of their eggs take on a beautiful, golden yellow. Poach or soft-boil them to appreciate their stunning look or show them off in a homemade mayonnaise style sauce.
1.8kg / 4lb organic chicken
30g softened butter
Handful wild garlic leaves, washed and shredded
100mls (3 ½ floz) white wine
3 tablespoons olive oil
3 bay leaves
For the mustard sauce
2 organic egg yolks
1 heaped tablespoon grainy mustard
300mls (1/2 pint) grapeseed oil or mix of extra virgin olive oil & grapeseed
1 tablespoon tarragon vinegar
2-3 tablespoons natural set yoghurt
salt & freshly ground black pepper
1. Using a small sharp knife, release the ‘oysters’ alongside the backbone of the chicken. Using a pair of scissors or a pair of poultry shears, cut down either side of the chicken’s backbone. Open out the chicken and flatten on a board by pressing down with the heel of your hand.

2. Using a fork or your fingers mix together the butter and wild garlic. Gently loosen the chicken skin away from the breast meat and using your hands, push the garlic butter underneath the skin and spread over the breast meat.

3. In a jug, mix together the wine and olive oil and season generously with freshly ground black pepper. Place the chicken in a shallow dish, scatter over the bay leaves and pour over the wine & oil mix. Cover, chill and leave to marinate for at least 4 hours, preferably overnight.

4. Preheat the oven to gas mark 6.

5. Season the chicken skin with salt. Transfer the chicken with its marinade to a roasting tin and roast in the oven for approx. 1 ¼ hours until the chicken is cooked and the juices run clear.
Marinated Spatchcook Chicken with Mustard Sauce
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