Ingredients
- 1 whole chicken, spatchcocked
- Whole black peppercorns
- Rosemary, finely chopped
- Garlic
- Shallots
- Heavy whipping cream (a generous amount)
- Salt
- Olive oil
- Dry sherry cooking wine
Directions
- Bash whole peppercorns between two tea towels to a coarse consistency (not too fine). Add to a bowl with finely chopped rosemary, garlic and shallots.
- Pour in a generous amount of heavy whipping cream and a good pinch of salt. Whisk. This is the sauce.
- Spatchcock the chicken by cutting down through the breastbone so it lays flat. Season the underside with salt. Massage the skin side with olive oil and season it as well.
- Roast at 375F for about 15 minutes, until slightly golden.
- Pour the cream mixture all over the top and add a splash of dry sherry cooking wine.
- Return to the oven at 400F and cook until the chicken is done, basting twice during cooking.
- Rest for 10 minutes before serving.
Method transcribed from the reel (rough); exact quantities are not given. From Corre Larkin on Instagram.
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