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Spatchcock (Cyw Iâr)

Even better if cooked over charcoal on a barbecue.

Submitted by--

Captain Ovlov

ingredients

2 plump young chickens or poussins
6 oz. melted butter
2 teaspoons dry mustard
salt and freshly ground black pepper
1 oz fresh breadcrumbs, mixed with 1/2 teaspoon of grated nutmeg
2 tbsp milk.

method

2 plump young chickens or poussins
6 oz. melted butter
2 teaspoons dry mustard
salt and freshly ground black pepper
1 oz fresh breadcrumbs, mixed with 1/2 teaspoon of grated nutmeg
2 tbsp milk.

1. Split the chickens by cutting through the backbone and flatten them by turning over and pressing hard on the breasts with your hand.

2. The birds should be place in a grilling tin without the rack and seasoned well.

3. Pour over half the butter and grill for about 7 - 10 minutes (depending on the efficiency of the grill), starting with the inside parts of the birds.

4. Do not have the grill too high, in case they burn.

5. Turn and repeat on the breast side, pouring over the rest of the butter.

6. Mix the mustard with the milk, making it thinner than table mustard.

7. Brush the flesh side with this and sprinkle with the breadcrumbs.

8. Baste with butter from the pan, lower heat and grill slowly until the breasts are golden brown.

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