Roast spatchcock

May 3, 2007

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Here’s one of my freshly roasted spatchcocks, straight out of the oven.

The recipe is from Gourmet Traveller’s Hot Birds feature. (B has already tested the salt-crusted duck. Works well.) The skin looks especially crispy because it’s pan fried after having marcarpone, parmesan, lemon zest and salt and pepper shovelled between the skin and breast.

The birds weren’t butterflied, so I had to do this myself. M winced as I cleaved the bird open through the sternum, in the manner of Hannibal Lecter. Then I took off each neck with one swift but loud cracking-crunch.

Note that the plate is just a normal dinner-sized plate. Clearly these are not real spatchcocks but baby — even teenage — chickens. The chicken shop is cheating.

4 Responses to “Roast spatchcock”

  1. m. Says:

    I’m a bit of a woose. I don’t like raw chicken. But it was worth going through the ordeal (of watching) to get a bit of (spatch)cock.

    And the leftover mascarpone stuffing went a treat on my bagel this morning.

  2. A Says:

    Yum. Looks excellent, but maybe you should have taken the photo from the other side. It looks like ‘m’ stole the skin off the leg


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