“Chicken and just five other ingredients equals a crowd pleaser with little fuss,” says MasterChef judge John Torode. “You don’t have to use a brick, any heavy weight will do (the brick keeps the chicken flat so the skin stays crisp), but what a great story to tell around the family table – oh yes I got a brick and cooked you a chook!” Serves : 4-6 Ingredients : 1 whole chicken (2-2.5kg) Juice of 2 limes 100g chipotle paste Olive oil, for cooking For the chipotle cabbage : A little oil, for frying 1 hispi cabbage, cut into 8 wedges 1 tsp chipotle paste 200-300ml water To serve (optional ): Oven fries Mayonnaise Method : 1.
Preheat the oven to 220C (200C fan). If using a brick, wrap it in foil and heat in the oven. 2.
Place the chicken on a board, breast-side down with the parson’s nose towards you. Use a sharp knife, or poultry shears, to spatchcock, by cutting down each side of the parson’s nose. Remove the backbone.
Flatten the chicken a bit, turn it over and push it down against the board. Use a sharp knife to make small slashes in the skin. Pierce all over the skin with a fork.
3. Make a marinade with the lime juice and chipotle paste and rub all over the chicken, back and front. 4.
Heat a large ovenproof frying pan and add a little olive oil. Place the chicken skin-side down and let it sizzle. Drizzle with oil once a little coloured, then turn the chicken over.
Weigh the chicken down with the heated brick wrapped in foil (thus brick chicken) or use a cast.