Fig and Fennel Barbecued Spatchcock
Ingredients
1 x 300g Whole spatchcock, or small chicken
50g Fig and Fennel Paste
50g Unsalted butter, softened
1 tbsp Flat leaf parsley, chopped
Zest of ½ a lemon, chopped
2 tbsp Verjuice
2 tbsp Extra Virgin Olive Oil
Sea salt and freshly ground black pepper
Method
Cut alongside the backbone of the bird with poultry shears and discard. 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 like a pocket. Mix all of the ingredients together to make a smooth paste. Slip the mixed paste under the skin ensuring it covers the breast completely. Season and barbecue the spatchcock for 8 - 10 minutes on each side, starting with the bone side. Remove from the grill and drizzle with Verjuice and Extra Virgin Olive Oil and leave to rest for 15 minutes before serving with the juices.