Spatchcock

This is a young chicken weighing 400-500g.

The term ‘spatchcock’ relates to the technique of splitting the bird from the back so that it may be flattened ready for grilling. The easiest way to do this is with the aid of poultry shears. Turn the bird onto its breast and cut on either side of the back bone and put aside, perhaps to be used for a stock. Use both hands to gently pull on both sides to partially open the chicken. Place on a chopping board and press the breast firmly with both hands until you hear a creaking sound; turn over and make a very shallow incision on ether side of the bone dividing the breasts. The spatchcock may now be marinated briefly in oil seasoned with rosemary, garlic, salt and pepper and then grilled under a fairly brisk overhead griller or on a cast-iron chargrill or barbecue.