Sluttishly Savoury: Spatchcocked Chicken with Jalapeno Butter

Spatchcocking might sound complicated (and a little bit rude), but in fact it's neither. The great thing about it is it makes a chicken cook much more quickly. It's also perfect for getting a bird ready for the barbecue.

I've smothered my chicken's breasts (sorry, don't know what's got into me today) with spicy butter. To be honest, I was just trying to use up a half-used jar of jalapenos and a bunch of coriander that were hanging around in the fridge. I was very pleased with the result though, and I hope you are too.

First, the spatchcocking. It's really quite easy, but you will need a good sturdy pair of kitchen shears.

First turn the bird over so it is breast down. Then cut either side of the backbone and discard the bone.

Then just turn the chicken back over and flatten it out like this. You can secure it with skewers at this point.

Well done, you've just committed your first act of spatchcockery.

Of course, if you're squeamish, ask your butcher to do it for you. Just don't snigger.

Spatchcocked Chicken with Jalapeno Butter (serves around 4)

You'll need:

• 1 chicken, around 1.4kg
• 75g butter, at room temperature
• 4 tbsp jalapenos (I used half a jar of Discovery jalapenos)
• A bunch of coriander
• Salt & pepper

Make it!

• First spatchcock the chicken. 
• Preheat the oven to 200c/ Gas 6
• If you have a food processor, put in the butter, jalapenos, coriander and seasoning. Blend together.
• If not, chop the jalapenos and coriander finely and beat into the butter.
• Squish the flavoured butter under the chicken skin so it covers the breast of the bird. Be careful not to tear the skin.
• Roast the chicken in a tin for 45-50 minutes, or until the juices run clear when you skewer the thickest part of the thigh.