"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."
- 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
- 2 egg yolks
- 60 ml lemon juice (¼ cup)
- 200 ml olive oil
- 200 ml sunflower oil
- 100 ml warm chicken stock
- 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
- 1Remove 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.
- 2Heat 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).
- 3Meanwhile, 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).
- 4For 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.
- 5For chilli salt, combine all ingredients in a bowl and mix well.
- 6To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.
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