Galletti allo Spiedo

Name: Galletti allo Spiedo (Baby Chickens Cooked on a Spit)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 cloves garlic, finely chopped; 4 x 500 g spatchcocks, rinsed well and patted dry, brought to room temperature; 1 potato, scrubbed and cut in half (optional); fine salt; 100 ml extra virgin olive oil, plus extra for drizzling; 1 handful (about ½ cup) flat-leaf parsley leaves, finely chopped; 100 g wild rocket; 6 small red radishes, thinly sliced; cabernet sauvignön vinegar, for drizzling; 1 small handful (about ¼ cup) sage leaves, chopped; 4 sprigs rosemary, leaves finely chopped; 200 g fine fresh breadcrumbs; freshly ground black pepper; 1 tablespoon thyme leaves; 1 handful (about ½ cup) flat-leaf parsley leaves, chopped; 200 g unsalted butter, cubed; 1 teaspoon fine salt

Baby Chickens Cooked on a Spit

Preparation info

Serves
4

Difficulty
Easy

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