Working with one spatchcock at a time, lay one, skin-side up, on a work surface with the legs closest to you. Take the inside of the top of a leg and gently pull towards you to remove it, taking care to leave the leg skin attached to the body. Repeat with the other leg. Set aside.
Remove the bones from the underside of the breasts but do not separate the pair of fillets. Refrigerate until needed.
Using a sharp knife, remove the leg meat from the bones. Scatter over
Meanwhile, working with a pair of spatchcock breasts at a time, place a pair, skin-side down, on a work surface, and season with salt and pepper. Form the breast into a ball and tie off using kitchen string. Place a square of plastic wrap on a work surface, brush with the glaze and place the ball in the centre. Take all 4 corners of the plastic wrap and twist together to form a tight ball. Tie off tightly to secure.
When ready to serve, heat the vegetable oil in a large deep saucepan or deep-fryer to 170°C (325°F). Turn the leg meat out onto a chopping board and cut into 6 equal rectangles. Dip in the beaten egg, then roll in the polenta to coat well and
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