Label
All
0
Clear all filters

Spatchcock

Appears in
Salades

By Damien Pignolet

Published 2010

  • About
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title