Fig and Fennel Barbecued Spatchcock

INGREDIENTS

  • 1 Whole spatchcock
  • 50g Unsalted butter
  • 1 tbspn Flat leaf parsley
  • ½ lemon Lemon zest
  • To taste Salt flakes
  • To taste Freshly ground black pepper
Print Recipe

Preheat a barbecue plate on high.

To prepare the spatchcock, cut alongside each side of the backbone of the bird with poultry shears and discard the bone.

Place the bird, cut side down, on a board and using your hand, press firmly against the breast bone to flatten.

Slip your fingers between the skin and the flesh to loosen the skin from the meat to create a pocket.

Mix the Fig and Fennel Paste, butter, parsley and lemon zest together in a mixing bowl to make a smooth paste.

Slip the mixed paste under the skin ensuring it covers the breast completely.

Season the bird with sea salt. Rub with Extra Virgin Olive Oil.

Place the spatchcock on the preheated barbecue, and cook for 10 minutes on the bone side. Turn over, turn barbecue down to low and seal the breast side for 2 minutes.

Remove from the grill, check to see if cooked and drizzle with Verjuice and Extra Virgin Olive Oil. Leave to rest for 15 minutes before serving with the juices.