Poulet fermier à la crapaudine

Spatchcocked Chicken

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 20

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

It was Grand-Mère Suzanne who taught me how to make food for the chickens on the farm – cooked jacket potatoes, still warm, crushed together with grain and water by hand. I can still remember how sore my hands would get after a while. Once made, we would put the mix in the tray and call the chickens by shouting “piu, piu, piu”. They would all charge over, clucking in anticipation. When the chickens had devoured the mix, we would throw them some corn, too. All this was done twice a da