Curry Butter Spatchcock Chicken

INGREDIENTS

• 1.3kg Simply Better Irish Corn fed Chicken
• 1 tbsp Simply Better Expertly Blended Curry Powder
• ½ tsp Simply Better Ground Turmeric
• 1 tsp Simply Better Sweet Paprika
• 100g Simply Better Abernethy Sea Salted Butter, softened
• 4 cloves of Garlic, crushed
• 1 knob of Ginger, grated
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

METHOD

1. Place chicken breast-side down on a chopping board, with the legs towards you.
2. Using a strong scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
3. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
4. Mix the curry, turmeric, paprika, softened butter, garlic, ginger and season generously with salt and pepper. Rub the butter all over the chicken, including under the skin.
5. Barbecue for 20-25 minutes per side or roast for 45-50 minutes. You can use a temperature probe here, by placing it into the thickest part of the chicken and cook until it reaches an internal temperature of 75c, allow to rest for 10-15 minutes before carving.
6. Serve with your favourite sides and enjoy.