Poulet Grillé à la Vinaigrette d’Echalote

• 1 spring chicken, about 1 kg/2¼ lb
• 25 g/

Split the chicken down the backbone, open it out and flatten lightly with a mallet. Rub the goose fat over the skin side and season with salt and pepper.

Lay the chicken skin-side down on a traditional square iron grill set over the open wood fire and cook for 15 minutes. Turn over the chicken and cook for another 15 minutes.

Put the grilled chicken in a dish, skin-side down. Sc