Page 70 - YC Cooking School
P. 70
Tools
Knife
Chopping board
Barbecue or roasting pan
Tongs
Mixing bowls
Kitchen spoons
Saucepan
Blender
What to do:
For the chicken
1. Spatchcock the chicken by cutting out its backbone.
2. Snap both wishbones, flatten the breast, and place in a bowl.
3. Marinate the chicken in a little olive oil, chopped garlic, black pepper and rosemary.
4. Season with salt and cook over indirect heat on a barbecue for approximately 45
minutes or until cooked. The cooking time may vary depending on the size of the
chicken. Alternatively, you can cook it in the oven for 45 minutes to 1 hour at 200ºC.
5. Serve your chicken with charred tomato sauce.
For the charred tomato sauce
1. Cut the tomatoes in half and season liberally with salt, pepper and a little sugar.
2. Drizzle with olive oil and place them cut side up on a grid over moderate coals.
3. Leave tomatoes to char and caramelise. Alternatively, place the tomatoes in a roasting
pan and grill until caramelised.
4. In a separate saucepan, fry the onions, garlic and chilli in olive oil until the onions are
soft and translucent.
5. Remove the tomatoes from the fire or oven, place in a blender and blend to a purée.
6. Add the charred tomato purée to the saucepan with onions and garlic, bring to the
boil and then remove from the heat.
7. Season to taste with salt, pepper and sugar if needed.
© Recipe copyright of Peter Goffe-Wood
Learn to cook online at learn.yuppiechef.com
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