Fancy something a little different than roast chicken? Try this spatchcocked chicken recipe from Marco Pierre White. Spatchcocked means flattened out, which makes it easier and quicker to grill or BBQ
- 2 baby chickens
- 1 chicken stock pot
- 2 sprigs of rosemary
- 1 lemon
- A few sprigs of parsley
- Olive oil
- All-purpose savoury seasoning, optional
- 4 chipolata sausages
- 1tsp sea salt
Spatchcock the chicken (see our guide for how to spatchcock a chicken). Bring a pan of water seasoned with the chicken stock pot to the boil, then pop the chickens into the pan, 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.
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, 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. Add a little all-purpose seasoning for extra flavour if you wish.
When the chickens are ready, garnish them with chipolata sausages, the rosemary salt, a few sprigs of parsley and half a lemon. Drizzle with a little good quality olive oil to serve.
Top tip for making Marco Pierre White’s spatchcocked chicken with chipolatas and rosemary
Marco says: 'I always keep the stock afterwards to make a delicious soup base. I don’t like to be wasteful.'