Spatchcock Baby Chicken Recipe with Chipolatas & Rosemary in the kitchen or on the braai from Marco Pierre White.
In South Africa we traditionally eat the peri-peri or lemon & herb flavoured spatchcock chickens, try this for a little variation that is more along the lines of a traditional roast.
Marco also reveals one of his Michelin star tricks, he poaches his spatchcock chicken for 10 minutes before heading to the grill or braai. He does this so that the skin is already cooked and that is how you get a crispy skin!
If you want a tip from me use chicken sausages, they are brilliant!
In this recipe Marco uses the rosemary salt more as a garnish than a rub but you can pretty much send this recipe in any direction you want to from here. You can use your favourite rub, drown the thing in peri-peri sauce or sprinkle with lemon & herb seasoning before you place it on the braai or on the griddle.
Spatchcock is the traditional word for the French term “poussin“, a juvenile chicken. Because this method is used for quick cooking as opposed to slow roasting the term in English has come to define the flattening out of the bird as opposed to its youthfulness.
|Baby Spatchcock Chicken||1|
1 . Chop the rosemary and mix in with the salt
2 . Add some seasoning.
3 . Massage some oil onto the chicken
1 . Poach the chicken in chicken stock for 10 minutes. We’ve listed 1 L but you’ll need just enough to cover the chicken
2 . Transfer to the braai. The cooking time is now reduced and the skin will be crispy & golden
3 . Cook the chipolata’s on the braai or in the oven
4 . Sprinkle with Mozzarella