A great simple dish, perfect for the summer and sharing. Roast the chicken in the oven then finish on the BBQ.
The Navajo Bread is fantastic, add all the dry ingredients together in a bowl, add the warm water and fat, mix to a dough. Roll out or shape into 2cm patties and fry in butter on both sides till golden, reduce the heat and cover with a lid for 2 mins on each side and serve straight out of the pan. I also added some finely chopped spring onions to my dough.
Spatchcock Corn Fed American Mustard
1.2kg Corn Fed Chicken (Spine removed and flattened)
2 Tbsp American Mustard
2 Tbsp German Mustard
30g Melted Butter
Add all 3 together and mix well
100g Plain Flour & 100g Cornmeal mixed with 4 tsp Baking Powder & ½ tsp salt
5fl oz warm water
50g Lard or Chicken Fat
Sliced lettuce (cos or iceberg)
Sliced Pickled Cucumbers
Method:- Pre heat the oven to 200 Celcius.
Line a baking tray with baking paper, and lay the flattened chicken on top, brush
liberally with the mustard mix ( getting in to all the joints and wings) bake in the oven
for 50 mins basting every 20 mins with the juice that come off.
In a large bowl combine all the dry ingredients for the Navajo bread and mix well.
When the chicken is ready ( Probe and record temp- Min 165 degrees Fahrenheit)
Drain of all the juice into a jug, and skim of the fat, add this to 5fl oz of warm water.
Preheat your grill
Add the warm mixture to the dry mix and knead into a dough ( It should be slightly wet)
Divide into 4 or 8 balls and roll into a 1cm thick circle, brush with a little oil and either
fry or griddle, 3-4 mins on each side.
Lay the Chicken on a large server with the bread along the side and accompaniments in
bowls. For a little theatre the server can shred the chicken with 2 forks and allow the
customer to make their own tortilla style chicken .
Allergens:- Gluten, Milk, Mustard