Spatchcock Portuguese Style


Spatchcock Portuguese Style

Spatchcock is a poussin (young chicken) which best cooked by either roasting or grilling – to make this dish you’ll need our delicious Portuguese seasoning from our Food Service range.


  • 1 Spatchcock
  • Sea salt
  • 10g Portuguese style seasoning
  • 100g Carrot
  • 100g Onion
  • 50g Celery
  • 50g Leek
  • 10g Thyme
  • 250mL Brown stock
  • 100mL Red wine
  • 20mL Olive oil



KEY INGREDIENT: Spatchcock, stock, vegetables
KEY SKILLS: Poultry production (deboning)
EQUIPMENT NEEDS: Chef’s knife, peeler, roasting tray, pan
PREPARATION TIME: 20 minutes + marinade
COOKING TIME: 20 minutes + sauce

GARNISHES: Fresh thyme, potatoes, vegetables


  1. Debone the spatchcock and flatten out for grilling. Roast the bones in the oven at 200°C
  2. Sprinkle the spatchcock with the sea salt and the Portuguese seasoning and marinate in the fridge for 30 minutes
  3. WPRW the vegetables and cut the carrots and celery into Macédoine. Use the offcuts and onion for mirepoix. Cut the leek for mirepoix


  1. Once the bones are browned add the mirepoix and brown lightly
  2. Add the thyme, stock and wine and simmer for 30 minutes to produce a jus
  3. Heat 2/3 of the olive oil in a pan and place the spatchcock skin down and seal until browned. Turn over and place in the oven at 200°C for 10-15 minutes. Blanch the Macédoine and refresh
  4. Strain the jus, adjust the seasoning and heat the Macédoine through in the remaining olive oil


  • Pour the sauce onto a pre-warmed plate and sit the spatchcock on top and surround with the Macédoine