Sunday, October 23, 2011

Salt baked crusted spatchcock

Yum - great salty goodness. I've never actually made a spatchcock before but it didn't really seem like it would be that different to chicken. Make the crust as below and ensure to completely enclose the poultry with no gaps or holes. I left it in 200 degree celsius oven for about 45 minutes and let it rest for about 5 more.

The sides are steamed sticky rice with chinese sausage and shitake mushrooms with some steamed chinese broccoli.


Crust:

1 1/4 cup rock salt crushed with mortar and pestle
2 cups flour
1/2 cup chopped fresh thyme
Couple of sprigs rosemary leaves stripped from stalks
2 egg whites
200 ml of water

PS oh yeah - In case it's not obvious, DON'T EAT THE CRUST!!! :D
Posted by Wai Chim at 9:24 AM
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3 comments:

  1. UnknownNovember 2, 2011 at 6:14 PM

    Wow! You're so brave doing this! Was it all you anticipated after the effort?

    ReplyDelete
  2. Quay Po CooksNovember 6, 2011 at 12:38 AM

    I have never tasted spatchcock before. I am sure this recipe goes well with other poultry.

    ReplyDelete
  3. Wai ChimNovember 21, 2011 at 9:24 PM

    @quay it definitely would I think! Let me know if you do! @michelle it was great! Super pleased with it thx!

    ReplyDelete

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