Barbecued spatchcock chicken with vermouth sauce

Method

1. Using strong kitchen scissors, cut out the backbone from the chicken. Reserve the back bone for later and flatten out the chicken. Pat dry and rub with the olive oil and salt. Set aside.

2. Preheat the barbecue for indirect cooking at approximately 180C.

3. Place the chicken skin-side up over indirect heat. Melt the butter in a small heatproof pan with the lemon halves, garlic and herbs and keep warm on the barbecue.

4. Cook the chicken for 50–60 minutes, basting every 10 minutes with the butter using the herbs as a brush, until the internal temperature reaches 75C in the thickest part of the thigh and the juices run clear.

5. Once cooked, rest the chicken on a tray or plate (to catch the juices) for 30 minutes before carving.

6. To make the sauce, heat the olive oil in a saucepan. Roughly chop the chicken backbone and add to the pan. Cook for 5–7 minutes until browned.

7. Add the butter, shallots and garlic and cook for 5 minutes until softened.

8. Pour in the vermouth and simmer until the volume of liquid is reduced by half.

9. Add the chicken stock and simmer for 10–15 minutes.

10. Stir in the mustard and tarragon, then the cream. Simmer gently for 2–3 minutes.

11. Strain if preferred, then stir in the resting juices from the chicken. Season with salt, pepper and a squeeze of lemon juice.

12. Carve the chicken and spoon over the warm sauce. Serve with crusty bread.