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Spatchcock




Source of Recipe


the web


List of Ingredients




Chicken - 1 small, or 2 poussins
Salt and pepper
Butter - 75g (3 oz)
Curry powder - 1 tsp



Recipe



With a large sharp knife, split the chicken or poussins through the back, close to the backbone and beat flat with a steak beater.

Season with salt and pepper and rub both sides with butter. Sprinkle lightly with curry powder.

Heat the grill to red hot, grill the flattened chicken for 20 minutes, turning frequently and turning down the grill after the first 5 minutes.

Heat a serving dish and put a lump of butter, about 25g (1 oz) to melt in it.

As soon as the chicken is cooked, when a clear bead of liquid appears as the thigh is pricked with a skewer, season with salt and pepper and put it in the heated dish. Serve very hot.

A good addition to this dish is to sauté two chicken livers in a little butter and then pound it or purée it in the liquidiser with some cream, salt, pepper and a few drops of sherry. This paste is spread on rounds of fried bread or toast and placed round the dish when it is served.

Serves 4.