There is nothing better than a wood fired chicken! Crispy and a smoky flavour throughout!
At the Alfresco Chef, we love to cook our chicken spatchcock to get more of the wood fired flavour all over the skin.
Time: Approx 45 – 60 minutes – depending on the size of your chicken (Internal temperature – 75°C in the middle of the breast)
- Fire up your oven to its optimum temperature.
- Once achieved, allow the wood to burn to embers and the temperature to drop to around 180°C to 200°C.
- For a more uniformed heat, spread the embers along the back of your oven using an ember rake or brass brush and close the damper.
- Keep the door slightly ajar to maintain the temperature inside the oven as the wood burns down.
- Whilst the oven is heating, use good scissors to cut along each side of the chickens back bone to remove.
- Turn your chicken breast side up and press down on the breastbone to flatten.
- Rub olive oil into the chicken and season with salt and pepper and your desired herbs.
- Transfer the chicken to a heat proof baking tray (skin side up). Place into your oven and close the door.
- Rotate the chicken every now and then to allow even colouring on the skin.
- Once ready, remove from your wood fired oven and allow to rest before carving and serving.
Why not serve with a fresh salad and wood-fired potato wedges.
- If the oven cools throughout the cook, use small pieces of wood or kindling to restore the temperatures – opening the damper to allow the wood to burn fully before closing again.
- If you have reached the desired colouring on the skin before the chicken is cooked, place a foil hood loosely around the edge of the tray that is closest to the fire. This will act as a heat deflector and prevent the skin from burning.