Fig and Fennel Barbecued Spatchcock
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Step 1: Preheat a barbecue plate on high.
Step 2: To prepare the spatchcock, cut alongside each side of the backbone of the bird with poultry shears and discard the bone.
Step 3: Place the bird, cut side down, on a board and using your hand, press firmly against the breast bone to flatten.
Step 4: Slip your fingers between the skin and the flesh to loosen the skin from the meat to create a pocket.
Step 5: Mix the Fig and Fennel Paste, butter, parsley and lemon zest together in a mixing bowl to make a smooth paste.
Step 6: Slip the mixed paste under the skin ensuring it covers the breast completely.
Step 7: Season the bird with sea salt. Rub with Extra Virgin Olive Oil.
Step 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.
Step 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.
350g 1 whole spatchcock
50g 1/2 a tub Fig & Fennel Paste
50g unsalted butter softened
1 tbspn flat leaf parsley chopped
½ lemon lemon zest
To taste salt flakes
30ml 2 tbspn Extra Virgin Olive Oil
30ml 2 tbspn Verjuice
To taste freshly ground black pepper