How To Cook Italian Style Fennel Rubbed Spatchcock Chicken

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
italian style fennel rubbed spatchcock chicken cooked

Ingredients

  • 1 F&Co Fennel rubbed Spatchcock chicken
  • 100g F&Co pancetta cut into thin strips & fried until crispy then drain off excess fat & reserve
  • Small Bunch fresh parsley leaves only
  • 1 lemon
  1. Remove your chicken from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Place in the centre of the oven skin side up and roast for approximately 45 minutes, reaching a core temperature of 70°C before resting.
  5. Remove from the oven & scatter with freshly chopped parsley, crispy pancetta and a squeeze of lemon then a drizzle of pancetta fat.

SOFT POLENTA

  1. Bring 250ml of full fat milk and 250ml water to a gentle simmer with 25g unsalted butter.
  2. Season with salt, white pepper and a little grated nutmeg to taste then whisk in 75g polenta (semolina flour).
  3. Cook over low heat for 40 minutes until the semolina has cooked out.
  4. Finish by adding 75g grated Parmesan and serve straight away.

TO SERVE

  • Soft polenta with a Rocket & Parmesan salad tossed in lemon & olive oil vinaigrette.

italian style fennel rubbed spatchcock chicken cooked