Galletti allo Spiedo

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