Spatchcock Chicken beef-chops We believe this chop is

We believe this chop is best served medium

shallots and hazelnuts all bound in a mustard heavy vinaigrette

The meat was juicy and tender

Over the winter

try adding a little ginger and soy sauce to the brine

Spatchcock Chicken beef-chops We believe this chop isUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue. Inspired by Chef Val Warner "Legs crossed like a yoga enthusiast and such artful arrangement is because