SHOPPING LIST: Cooking Skills: Chicken 2, Chapter 1 (Spatchcocking and Jointing)

Whole chickens (about 1.6 kg), skin-on bone-in chicken thighs, a chicken breast with the wing attached (a supreme, from the butcher), lemons, garlic, fresh thyme, rosemary and parsley, butter, wholegrain mustard, low-salt chicken stock, olive and rapeseed oil, baking paper, flaked sea salt and black pepper, a probe thermometer and sharp poultry shears.

A spatchcocked roast chicken (4 portions)
[ ] 1.6 kg whole chicken
[ ] 40 g soft butter
[ ] 2 garlic cloves, crushed
[ ] 1 tbsp chopped thyme
[ ] 1 lemon, zest and juice
[ ] 2 tsp flaked sea salt
[ ] 1 tsp black pepper

A chicken jointed into eight and roasted (4 portions)
[ ] 1.6 kg whole chicken
[ ] 3 tbsp olive oil
[ ] 1 lemon, in wedges
[ ] 4 garlic cloves, left in their skins
[ ] 6 sprigs thyme
[ ] 1 tsp smoked paprika
[ ] 2 tsp flaked sea salt

Boning a chicken thigh (4 portions)
[ ] 8 skin-on chicken thighs, boned (or buy bone-in and bone them yourself)
[ ] 1 tbsp rapeseed oil
[ ] 1 tbsp wholegrain mustard
[ ] 1 tbsp chopped parsley
[ ] 2 garlic cloves, grated
[ ] 1 lemon, juice

A pan-roasted chicken supreme (2 portions)
[ ] 2 chicken supremes (breast with wing bone, skin on)
[ ] 1 tbsp rapeseed oil
[ ] 20 g butter
[ ] 2 sprigs thyme
[ ] 150 ml chicken stock, unsalted
[ ] 1 lemon, juice

For the experiments
[ ] Poultry shears
[ ] A boning knife
[ ] A damp cloth for the board