Marco Pierre White's spatchcocked chicken with chipolatas recipe
"In the summer you can throw four or five of these on the barbecue – fantastic. I poach the baby chickens (also known as poussins) beforehand just for ten minutes to get that wonderful, crispy skin. If you don’t do that, the bird goes straight on the grill and scorches. Give my way a try and see if it isn’t better."
Ingredients
- 2 baby chickens
- 1 stock cube/pot
- 2 sprigs of rosemary
- 1 lemon
- 3 sprigs of parsley
- 1 splash olive oil
- 4 chipolata sausages
- 1 tsp sea salt
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Spatchcock - that is, flatten out - the baby chicken as I do in the video. Bring a pan of water seasoned with one stock cube/pot to the boil, then pop the chickens into the poaching liquor, turn down the heat and poach them for ten minutes. Remove the chicken from the pot and allow them to rest on the side for ten minutes before grilling. I always keep the poaching liquor afterwards to make a delicious soup base. I don't like to be wasteful.
- Heat the grill pan (or barbecue) until it's very hot. Massage a little olive oil into the chicken breast and legs, flatten them down, skewer them through as I do in the video, then put them on the grill. When they start to brown, remove the skewers. Turn them over, then brown the other side. While they are cooking, fry the chipolatas.
- To make the rosemary salt, mix finely chopped fresh rosemary leaves, sea salt and a splash of olive oil together to make a seasoning salt.
- When the chickens are ready, garnish them with chipolata sausages, a few sprigs of parsley and half a lemon. Drizzle with a little good quality olive oil to serve.
Recipe provided by Knorr.
You might also like
Rachel Allen's chicken open-pot roast