Devilled spatchcock chickens

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Chicken: Le Cordon Bleu Home Collection

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.


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


  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