Le Cordon Bleu

Devilled spatchcock chickens

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
Chicken: Le Cordon Bleu Home Collection
Chicken

By Le Cordon Bleu

Published 1997

  • About

The name spatchcock derives from medieval times, when a traveller would arrive late at an inn and a bird would be quickly ‘despatched’ and roasted.

Ingredients

  • 4 baby chickens, about 440 g (14 oz) each
  • melted butter or oil, for cooking

Method

  1. Remove the wishbones from the chickens, following the method in the Chef’s techniques, and preheat the oven to moderate 180°C (350°F/Gas 4).
  2. To open and flatten the chickens, rinse out the inside cavity, then wit