Ingredients
- 4 spatchcocks (poussin)
- 125 g (4 1/2 oz) butter, softened
- 2 garlic cloves, crushed
- 1 teaspoon mandarin oil
- 1/2 teaspoon tinned green peppercorns, drained and finely chopped
Method
1. Preheat a kettle or covered barbecue to indirect medium—low heat. Cut each spatchcock down each side of the backbone using a large knife or kitchen shears. Discard the backbones, then remove and discard the necks. Turn the spatchcocks over and press down on the breastbone to flatten them out. Remove and discard any excess fat, skin and innards, then rinse well and pat dry with paper towels.
2. In a small bowl, mix together the butter, garlic, mandarin oil and peppercorns. Push two fingers under the skin of the spatchcock breasts on either side of the central membrane to form two pockets (it doesn't matter if the membrane comes away as well). Gently push a heaped teaspoon of the butter mixture into each pocket, then rub the remaining butter mixture all over each bird.
3. Sit a rectangular cake rack on the barbecue plate and rest the spatchcocks on top, skin-side-up. Lower the lid and roast for about 40–45 minutes, or until the birds are golden brown and the juices run clear when tested with a skewer in the thickest part of the thigh. Alternatively, test the birds using a meat thermometer — they will be cooked when the temperature reaches 85°C (185°F). Serve with baked potato wedges and lightly steamed vegetables.
