BBQ Spiced Spatchcock Chicken with Buttermilk Salad Cream Dressing - Bryant and May Matches
“Exactly as it sounds, traditional BBQ food with a Bryant & May inspired spice rub recipe.
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Cooking tools:
- Instant-read thermometer
- Pastry brush
- Fine-mesh sieve
- Double boiler
- Grill
- Butcher's twine
- Matches
- Bottle
- Serving platter
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Baking sheet
- Kitchen towel
- Spoon
- Stove
- Saucepan
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 1.8kg free range chicken spatchcocked
- 2 1/2 litres of cold water
- 250g table salt
- 1 tsp smoked paprika
- ½ tsp medium chilli powder
- 1½ tsp garlic powder
- 1 tsp English mustard powder
- ½ tsp dried thyme
- 1 tsp cracked black pepper
- 1 bunch of rosemary, tied with a string to form an aromatic pastry brush
- 6 tbsp runny honey
- 2 tbsp hot sauce
- 4 tbsp apple juice
- 2 tbsp Vinegar
- 11 tbsp soy sauce
- 4 tsp picked thyme leaves
- 3 egg yolks
- 3 tsp white wine vinegar
- 1 tsp English mustard
- 2 tsp flour
- 50ml double cream
- 100ml buttermilk
- Juice of half a lemon
- 1 cos lettuce, broken into leaves
- 2 lemons, halved and charred on the BBQ
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