Spatchcock Chicken with Truffle Hot Sauce

Juicy spatchcock chicken basted in our fiery, aromatic truffle hot sauce. Crispy skin meets earthy heat, delivering a bold twist on a classic roast.

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how to make

Serves: 4

1 Whole Chicken, free range
1 tsp 5 spice
1 tbsp Soy sauce
1 tbsp Brown sugar
1 tbsp Paprika
100ml Black Truffle Hot Sauce

Spatchcock your chicken before applying your hot sauce rub by using a strong pair of kitchen scissors or poultry shears to remove the backbone. Snip either side of the backbone by cutting through the ribs and use this to make some chicken stock. Then turn the chicken breast side facing up on a board ad press firmly down on the breastbone until it cracks and you can flatten out the carcass.
Place in a tray and apply your spice, sugar, and soy. Then leave to marinade overnight.
Cook at 180?C in an oven for 1 hour and 15 minutes. Apply Black Truffle hot sauce with a basting brush to the chicken for the last 15-20 minutes of roasting. Use a meat probe to check the chicken temperature which should be over 73?C in the thickest point. The breast meat should still be lovely and moist and the skin will be crispy.
Serve with roasted salad potatoes, cornichons, spring onions, padron peppers and plenty more hot sauce.

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