Mrs Harris’ Spatchcock Chicken

Gather round the table this Christmas and share stories over this hearty meal from The Cornish Chef.

This delicious chicken recipe is by The Cornish Chef, who has taken inspiration from local folklore and the abundance of delicious ingredients around him in Cornwall. 

‘Storytelling and food have always brought communities together. From banquets to fireside exchanges, people love to share their stories over a hot meal. 

1 spatchcocked chicken, about 1.75 kg (your butcher can do this for you)
125g butter, room temperature – Trewithen Dairy
8g sliced truffles, approximately
200g shallots
1 bulb of garlic
6 medium potatoes – Colwith Potatoes
½ a bunch thyme
200g cooked chestnuts
Rapeseed oil – Hard Pressed Cornwall
Salt and Peppery – Cornish Seasalt



Preheat your oven to 180°c.

In a small bowl, combine the butter with a good pinch of Cornish Seasalt’s Salt & Peppery, or sea salt and a good twist of cracked black pepper.

Using the back of a tablespoon, lift the skin away from the meat by sliding it up under the skin and working it around the bird. Make enough room to slide ½ the butter underneath the chicken skin.

After spreading the butter, take your truffle slices and also place under the skin randomly dotting over the entire bird, ensuring you place a few slices on each breast and at least one on each leg. Press the skin back down, trapping the butter and truffles against the meat. Take the remaining butter and spread over the top of the bird.

Place the chicken in a large, deep baking tray and prepare the vegetables.

Take the potatoes and lay in the dip of a wooden spoon – this will help as you slice them thinly, almost all the way through. Set your potatoes around the chicken, drizzle with rapeseed oil and season well with salt and pepper.

Peel and halve the shallots and add to the pan, along with the garlic bulb cut in half. Scatter a few sprigs of thyme around the chicken, place in the middle of the oven and bake for 50 minutes.

After this time, remove the chicken and scatter the cooked chestnuts around the tray and return to the oven for a final 5 minutes. Remove from the oven and let rest for 10 minutes before serving.

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