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Roast Chicken – 1950s Classic & Modern Spatchcock Version
A side‑by‑side guide to the timeless 1950s British roast chicken (whole bird, lemon, lard, potatoes and carrots) and a restaurant‑style modern spatchcock chicken with dry‑brine, crispy skin, potato parvey, braised cabbage, onion‑grape sauce, peas and parmesan. Includes all the tips, timing, and tricks needed for a perfect family dinner.
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Cost Breakdown
Critical Success Points
- • Spatchcocking the modern chicken
- • Dry brining for at least 6 hours
- • Achieving crispy skin in the skillet
- • Baking the potato parvey until fork‑tender
- • Reducing the sauce to the right consistency
Safety Warnings
- • Handle raw chicken with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Hot oil can splatter; use a splatter guard and keep face away from the pan.
- • Use a meat thermometer to ensure safe internal temperature (≥74°C / 165°F).
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