Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce

"As the weather warms so does the desire to cook outside," says Rodney Dunn. "If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way - with nothing more than the chilli salt and lemon sauce they make a great side dish."

You'll need

4 spatchcock (about 400gm each) 100 ml extra-virgin olive oil 2 baby fennel, cut into thick wedges 2 celery hearts, quartered lengthways 16 spring onions, trimmed   Lemon sauce 2 egg yolks 60 ml (¼ cup) lemon juice 200 ml olive oil 200 ml sunflower oil 100 ml warm chicken stock   Chilli salt 2 tbsp sea salt flakes 1 tsp dried chilli flakes 1 tsp smoked paprika 1 tsp mustard powder 1 tsp ground black pepper ¼ tsp ground cloves


  • 01
  • Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them, then tuck wing tips underneath. Pat spatchcock dry with paper towels, brush with a little oil and season with salt.
  • 02
  • Heat a barbecue or char-grill pan to medium-high heat, add spatchcock skin-side down (in batches if necessary) and cook, turning occasionally, until juices run clear when thickest part of thigh is pierced (18-20 minutes; if you cook them in batches keep them warm in a 100°C oven).
  • 03
  • Meanwhile, drizzle vegetables with remaining oil, season to taste and grill until tender (8-10 minutes for celery and fennel; 5-6 minutes for spring onions).
  • 04
  • For lemon sauce, whisk egg yolks and lemon juice together in an electric mixer until pale and thick (3-4 minutes). With motor running, add combined oils in a thin steady stream until incorporated, then add chicken stock. Season to taste with sea salt and freshly ground black pepper.
  • 05
  • For chilli salt, combine all ingredients in a bowl and mix well.
  • 06
  • To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Sep 2017

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad


Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce


Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce


conversion tool