Galletti allo Spiedo

Baby Chickens Cooked on a Spit

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Spatchcocking is a method of preparing poultry (also called butterflying). You can ‘spatchcock’ any poultry, but it’s a technique so often used on small chickens (what the French call poussin and the Italians call galletti) that these birds have come to be called spatchcocks. Pestatina is our name for the olive oil, garlic and parsley dressing used to baste the birds during cooking, and serve with them afterwards. Use a good cabernet sauvignon or shiraz vinegar for this