“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.”
Ingredients
Lemon sauce
Chilli salt
Method
Main
1.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.
2.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).
3.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).
4.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.
5.For chilli salt, combine all ingredients in a bowl and mix well.
6.To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.
