Ingredients
350g whole spatchcock
50g unsalted butter softened
1 tbspn flat leaf parsley chopped
½ lemon lemon zest
To taste salt flakes
30ml Verjuice
To taste freshly ground black pepper
350g whole spatchcock
50g unsalted butter softened
1 tbspn flat leaf parsley chopped
½ lemon lemon zest
To taste salt flakes
30ml Verjuice
To taste freshly ground black pepper
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Methods
1
Preheat a barbecue plate on high.
2
To prepare the spatchcock, cut alongside each side of the backbone of the bird with poultry shears and discard the bone.
3
Place the bird, cut side down, on a board and using your hand, press firmly against the breast bone to flatten.
4
Slip your fingers between the skin and the flesh to loosen the skin from the meat to create a pocket.
5
Mix the Fig and Fennel Paste, butter, parsley and lemon zest together in a mixing bowl to make a smooth paste.
6
Slip the mixed paste under the skin ensuring it covers the breast completely.
7
Season the bird with sea salt. Rub with Extra Virgin Olive Oil.
8
Place the spatchcock on the preheated barbecue, and cook for 10 minutes on the bone side. Turn over, turn barbecue down to low and seal the breast side for 2 minutes.
9
Remove from the grill, check to see if cooked and drizzle with Verjuice and Extra Virgin Olive Oil. Leave to rest for 15 minutes before serving with the juices.
1
Preheat a barbecue plate on high.
2
To prepare the spatchcock, cut alongside each side of the backbone of the bird with poultry shears and discard the bone.
3
Place the bird, cut side down, on a board and using your hand, press firmly against the breast bone to flatten.
4
Slip your fingers between the skin and the flesh to loosen the skin from the meat to create a pocket.
5
Mix the Fig and Fennel Paste, butter, parsley and lemon zest together in a mixing bowl to make a smooth paste.
6
Slip the mixed paste under the skin ensuring it covers the breast completely.
7
Season the bird with sea salt. Rub with Extra Virgin Olive Oil.
8
Place the spatchcock on the preheated barbecue, and cook for 10 minutes on the bone side. Turn over, turn barbecue down to low and seal the breast side for 2 minutes.
9
Remove from the grill, check to see if cooked and drizzle with Verjuice and Extra Virgin Olive Oil. Leave to rest for 15 minutes before serving with the juices.
