What does spatchcock mean? It’s a method of preparing any poultry or game bird for cooking by removing the backbone and flattening it out – butterflying in other words. So quail, duck, guinea fowl, and chickens large and small, can all be “spatchcocked”. Increasingly young chickens are referred to as spatchcocks, though the French term, poussin, is also used. Regardless of what you call them, small chickens are a perfect size for one or two people and are particularly quick and easy to cook once they’re flattened out. A simple marinade of garlic, chilli and lemon, called ‘alla diavola’ in Italian, makes them finger licking good; it’s also great with seafood (pesce alla diavola). A glass of Logan Weemala pinot gris is perfect alongside this spatchcock with chilli, garlic and lemon, with its gorgeous pale bronze blush and lemony tang. Add some steamed rice or crusty bread to soak up all the delicious roasting juices if you like.
Serves 4
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