🍗 The Ultimate Chicken Cooking Hack from London’s Best! 🔥

Big shoutout to Fowl Restaurant for teaching me the game-changing way to cook chicken: Spatchcocking & brining! 🙌

Spatchcocking isn’t just a fancy word—it means quicker, more even cooking. No more dry chicken parts while waiting for the rest to catch up!

🕒 Brine Tips:

– Brine for at least 8 hours, but don’t go over 24 hours, or it might get too salty.

🌡️ Cooking Tips:

– Cook for around 30 minutes to get a good browning on the skin. That’s usually going to take it to 65°C+ (149°F+) in the thickest part. The legs and thighs will be higher. After resting for 10 to 15 minutes it’s not unusual to get a further 5 to 10 degrees. If I’m cooking for myself I’m happy with it ending up around 70°C+ (158°F+) because it’s not just a matter of hitting a magic number, it’s time at that heat too. If I’m cooking for an old person, a child or a pregnant woman for example, I’d go a bit higher. The beauty of this brining method is that it stays juicy at higher temps, so if you’re worried about lower temps, go a bit higher if you like. Note: in the restaurants they will go higher to comply with legal guidelines, but this is how I do it at home.

– When I say cook on “high,” I mean the highest temp because my oven needs all the help it can get! But if your oven’s a beast, you might need to turn it down a bit at the end. No worries though, it should only take about 30 minutes. Just keep an eye on it to avoid any mishaps.

💡 Bonus Tip: BTW, this is also a killer way to prepare chicken for the BBQ. Perfectly cooked, every time! 🔥🍗

Want the deets on making the perfect gravy or mash to go with it? Drop a comment and let me know!

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My name is Russell Clamp and I teach healthy eaters how to cook. Whether you consider yourself a healthy eater, or just want to be more of one 🙂 then you’re in the right place. You can find out more about me here –

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