Spatchcock wood pigeon

Palombes en crapaudine

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

Jean Pierre Xiradakis says: ‘If the weather is fine, fire up the barbecue and cook over hot coals.’ This method of cooking also works well for quails and chickens — try basting the chickens with a mixture of vinegar, olive oil, chopped shallots and garlic. Crapaudine means ‘toad’ in French and once the bird is cut and prepared, its shape resembles that of a large toad, hence the unusual name!