Roast Coquelet, Spatchcock-Style with a Sauce of Tender Young Garlic

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

I find coquelets, small young cockerels, to be very tender and succulent when cooked this way. Spatchcocking is a preparation that lends itself to the cooking of young chickens. The backbone is removed and the breastbone flattened to give a butterfly effect. They are then very quick to cook and not at all labour-intensive. One coquelet could serve two people, but one per person is much more satisfying and generous.