Barbecued spatchcock
Simplicity and regionality create the much-loved flavours of Spain.
Ingredients
4 spatchcocks
8 garlic cloves, crushed
4 bay leaves
1 bunch of thyme, roughly chopped
100ml extra virgin olive oil
1 tsp fine sea salt
½ tsp freshly ground black pepper
Method
Rinse birds and pat dry with paper towel. Using kitchen scissors, remove spine by cutting along both sides of it from tail to neck.
Discard or keep for stock. Trim away first two joints of wings. Spread legs and remove thigh bone, then place spatchcocks on work surface, skin side up. Press down to flatten.
Combine remaining ingredients in shallow tray or container. Add birds and massage marinade all over, then lay birds flat and cover with more marinade. Cover tray with plastic wrap and refrigerate overnight or for at least 2 hours.
Heat coals to a temperature where you can only hold your hand 15cm above them for no more than 3 seconds. Alternatively, heat flame grill on barbecue to high.
Place spatchcocks in 2 lightly oiled grilling racks and cook, skin side down, for 6 minutes, seasoning as you go. Turn and cook other side for 6 minutes, seasoning again.
Turn spatchcocks again and grill, skin side down, for a final 4 minutes. Remove from heat and rest in a warm place for 8 minutes before serving.
Makes 8 portions
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
Richard Cornish writes about food, drinks and producers for Good Food.
