Time: 4 hr
2 tbsp olive oil
Salt and pepper
3 celery sticks (cut into long thick batons)
2 carrots (cut into long thick batons)
10 cloves garlic (washed, unpeeled)
5 sprigs thyme
5 sprigs rosemary
1 lemon (sliced)
3tbsp olive oil
¼ cup salt
¼ cup sugar
2 liter water
100g unsalted butter (soft)
½ tsp truffle salt (or to taste)
2 tbsp flat leaf Italian parsley (minced)
2 tbsp thyme (minced)
2 tbsp rosemary (minced)
Zest of 1 lemon
Pepper to taste
Place chicken, breast side down, on a work surface. Starting at thigh end, cut along one side of the backbone with kitchen scissors. Cut along the other side. Discard backbone or save for stock. Flip chicken, and open like a book. Press firmly on breastbone to flatten.
Mix brine ingredients till ¼ salt and ¼ cup sugar is dissolved in a large tray that can soak the chicken in.
Place chicken, flat, skin side up onto tray. Pour brine solution over it, making sure its submerged. Cling wrap and place in the fridge for three hours.
After 3 hours, remove the chicken from the brine solution. Pat dry. Gently separate the skin from the meat with your fingers. Try not to tear the skin. Leave at room temperature while you prepare the herbed butter and base vegetables.
Preheat oven 200°C.
Mix the ingredients for the herbed butter till well combined.
Place 3 celery, 3 carrots and 1 onion in roasting tray. Gently coat with 3 tbsp olive oil. Season with salt and pepper. Arrange in a single layer on the roasting tray.
Arrange the lemon slices on top of the vegetables.
Lay the spatchcock chicken, skin side up on the vegetables.
Gently spoon the herb butter in between the skin of the meat. And spread it by pushing it gently with your fingers.
Drizzle with olive oil.
Season with truffle salt and pepper, to taste.
Roast 200°C for 50 to 55 minutes.