Roasted Spatchcock Chicken with Herb Butter | Kerrygold South Africa

Ingredients

• 1 free-range spatchcock chicken
• 100gms Kerrygold Pure Irish Salted Butter
• 2 tsp Dijon mustard
• 2 garlic cloves, crushed
• ½ tsp black pepper
• ½ tsp salt
• ½ cup herbs finely chopped (1/4 cup once finely chopped) such as parsley, thyme, sage, oregano, rosemary
• 1 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 – 2 bay leaves (optional)
• ½ tsp baking powder
• The backbone of the spatchcock cut into small pieces (if you are cutting your own)
• 1 onion, celery stalk & carrot, cut into small pieces
• ½ cup dry sherry or dry white wine
• 1 cup chicken stock
• 2 bay leaves
• Any stalks left over from the herbs or a few sprigs of parsley
• ¼ tsp miso paste (optional)
• ½ tsp soy sauce