Grilled Chicken Spatchcock with Tomme, Ricotta Verde & Sweet Shallot Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I recently discovered spatchcocked poussins in a major supermarket. What a superb idea! All the work has been done for you. If you are not lucky enough to find them, don’t be too alarmed at the thought of preparing the birds yourself. After a few attempts you’ll wonder what all the fuss was about. Your guests will be impressed too. Serve the chickens with a watercress salad and new potatoes.