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

Name: Grilled Chicken Spatchcock with Tomme, Ricotta Verde & Sweet Shallot Vinaigrette
Yield: Serves 4
Ingredients: 75 g (3 oz, scant ½ cup) white Tomme; 75 g (3 oz, scant ½ cup) ricotta; 1 bunch of watercress, stalks removed, leaves finely chopped; Salt & freshly ground black pepper; Juice & zest of 2 lemons; 4 (5) tablespoons olive oil; 4 shallots, finely sliced; 10 g (¼ oz, ½ tablespoon) unsalted butter; A pinch of sugar; 1 tablespoon champagne vinegar; ¼ teaspoon Dijon mustard; 2 tablespoons chopped fresh basil; 1 shallot, finely chopped; 1 garlic clove, crushed; 2 tablespoons olive oil; Lemon wedges, to serve; 4 x 400 g (14 oz) poussins, free-range if possible

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

Main course
Gluten-free

Ingredients

Method