Ingredients
- 4 spatchcocks, 400g-500g each
- 6 tbs extra virgin olive oil
- Salt and pepper
- 1 cup mixed winter herbs (sage, rosemary, parsley, chives), leaves picked from stems
- 1 head treviso lettuce or radicchio
- *If spatchcock is not available, a small chicken cut in half lengthways can be prepared using the same method
Method
Take spatchcocks, one at a time, and place on surface with cavity of bird facing you so legs are facing away.
Backbone is underneath, running from the ''parson's nose'' to the neck.
Using a sharp pair of kitchen scissors, start at the cavity end, cut 1cm to the right of the backbone along the length of the bird.
Then cut 1cm to the left, all the way along, removing backbone and neck. Wash birds, removing any small pieces of bone, and pat dry.
Flatten spatchcock. Rub birds with 2 tbsp of olive oil.
Sprinkle with salt and pepper.
Place on hot barbecue or grill and cook 8-10 minutes each side.
Chop all herbs together and mix with remaining 4 tbsp oil.
Clean and trim treviso.
Slice top to bottom in thin strips.
Cut each lemon into two cheeks.
Once cooked, place each bird on serving plates.
Serve with treviso and lemon cheeks.
Spoon a little herb dressing on top.
