2 poussins or small roasting chickens
salt and pepper
lemon juice
melted butter
fine breadcrumbs
lemon wedges and
Watercress (salad cress) to garnish
salt and pepper
lemon juice
melted butter
fine breadcrumbs
lemon wedges and
Watercress (salad cress) to garnish
method
1. Split the birds in half using poultry shears.
2. Open them out and flatten them on a board.
3. Skewer the legs in position. Sprinkle with salt, pepper and lemon juice and leave for 30 minutes.
4. Arrange the spatchcocked birds on the grill rack and brush with melted butter.
5. Cook under a preheated grill for 3 to 4 minutes on each side or until golden brown and cooked through.
6. Brush with more melted butter from time to time.
7. Sprinkle over the crumbs and more melted butter and continue grilling until the crumbs are crisp.
8. Serve garnished with lemon wedges and watercress.
2. Open them out and flatten them on a board.
3. Skewer the legs in position. Sprinkle with salt, pepper and lemon juice and leave for 30 minutes.
4. Arrange the spatchcocked birds on the grill rack and brush with melted butter.
5. Cook under a preheated grill for 3 to 4 minutes on each side or until golden brown and cooked through.
6. Brush with more melted butter from time to time.
7. Sprinkle over the crumbs and more melted butter and continue grilling until the crumbs are crisp.
8. Serve garnished with lemon wedges and watercress.
serving amount
serves 4
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