Spatchcock is a small baby chicken that has had the backbone, breastbone and thighbone removed.
- 4 cloves garlic
- rosemary – shred leaves off
- good pinch sea salt
- couple twists of black pepper
- third of a cup olive oil
- 4 spatchcock
- 8 bamboo skewers
Put garlic, rosemary, salt, pepper in a mortar and pestle – crush to extract the oils from the rosemary and make a garlic, rosemary paste. Add olive oil and stir through.
Rub the paste over the spatchcock. Lay the spatchcok flat and fold the skin flaps over and run a skewer through both wings and another through both thighs to hold together. Grill on bbq, breast side down first, for about 10 minutes a side.
Spatchcock are ideal for bbqs as they are an even thickness so the breast and the htighs will cook at the same time.
Remove and serve.