Capón a la Parrilla

Barbecued Spatchcock

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Preparation info

  • 8

    Medias Raciones
    • Difficulty

      Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

IT’S HARD TO FIND CHICKEN IN A SPANISH RESTAURANT, AS RESTAURANTS ARE PLACES WHERE PEOPLE GO TO ESCAPE THE ORDINARINESS OF HOME. THEY WANT A TOUCH OF LUXURY, WITH WAITERS AND DISHWASHERS. CHICKEN IS SO CLOSELY ASSOCIATED WITH HOME, HOME COOKING AND EVEN POVERTY THAT IT DOESN’T OFTEN MAKE IT ONTO THE RESTAURANT MENU: THE SPANISH ARE MORE LIKELY TO EAT QUAIL, PARTRIDGE OR PHEASANT. SPATCHCOCK (POUSSIN) IS JUST A NAME FOR LITTLE CHICKENS, AND THIS IS A QUICK DISH TO DO OVER THE COALS OR A BARBECUE. THEY’RE AVAILABLE FROM GOOD POULTRY SUPPLIERS. YOU CAN ALSO MAKE THIS DISH WITH QUAIL — SIMPLY REDUCE THE COOKING TIME.