• 1 spring chicken
• 1 oz. butter
• salt and pepper
• bacon rolls

Split the prepared bird in half, cutting through the back only, cut off the legs and wings at the first joints, flatten as much as possible and keep in shape with skewers. Brush with melted butter, season lightly and grill until flesh is cooked—about 20 min. Brush with more butter if necessary and turn frequently to ensure even browning.

Remove skewers, dish up, garnish with bacon rolls; serve with Tartare or Piquant sauce.