Spatchcock Chicken beef-chops try adding a little ginger

try adding a little ginger and soy sauce to the brine

But it was rescued by chefs including Gary Rhodes and Delia Smith who put it on menus and included it in recipes

At least two years old

We believe this chop is best served medium

Spatchcock Chicken beef-chops try adding a little gingerUsing the spatchcock technique, where the backbone is removed and the bird flattened, ensures even cooking in a shorter time frame than a whole chicken. The breasts sit level with the legs, allowing the meat to cook evenly, resulting in juicy, tender meat with bold flavour. Perfect under the grill, in a hot oven, or, best of all, on the barbecue. Inspired by Chef Val Warner "Legs crossed like a yoga enthusiast and such artful arrangement is because