So Girlfriend has gone off to Chile for a fortnight to heal the earth through self improvement X 🙂
We have not. 😦
Never mind, we are instead left in charge of her house which includes these wonderful creatures
and an enormous bbq. I think I’ve mentioned my bbq envy before.
Well if we can’t be in South America, we can certainly bring a little South America to our table. We are all Asado tonight.
Asado Pollo. (Bbq Chicken).
1 per person – butterflied poussin/ spatchcock/ young chicken – ask the butcher to do this. OR check out my video below to see how to do it yourself. Probably don’t get the kids to do this one.
Pebre – bit like a chimmi churri or mojo salsa – see recipe below
salt and pepper
Pre- heat the bbq to a moderate heat. Make sure the grill side is clean. Flat plate is fine in lieu of a grill. Rub the bird with salt, pepper and oil. Place skin side down on the grill, place paper on top and carefully place the flat plate (or a brick wrapped in foil) on the flesh side to flatten it out.
Remove after 5 minutes.
Brush both sides with some pebre and return to the grill skin side down for a further 5 minutes, turn over and cook the flesh side gently for a couple of minutes.
Serve straight up with extra pebre and whatever else you like.
What Kid Did
1/2 a bunch coriander
1/2 a bunch parsley
3 spring onions
2 garlic cloves
2 long red chilli – deseeded
1 cup olive oil
zest from 1/2 a lemon
1/2 teaspoon salt
Wash the herbs, place everything in a blender and blitz until it’s a nice smooth runny sauce.
We added far too much garlic (after a unanimous vote to do so) and blended ours a little too far. But we don’t mind admitting our mistakes.
Stick to the 2 cloves and blend on pulse or use a mortar and pestle.
Pebre often has chopped tomatoes added to it to make Chiancho en Piedra.
Butterflying a chicken – this is my first instructional video, shot by me. There are no voice instructions and You Tube probably won’t let you watch it anyways.
Go easy right, L plate video maker ahead.
The term Spatchcock applies to the action of removing the main frame from poultry to flatten it out ready for a faster method of cookery such as the bbq. It has become synonymous with what the French call ‘poussin’ (puss – ahn) or a young chicken.
But really you can spatchcock anything from a quail to a turkey if you like.
If you order spatchcock in a restaurant you’ll no doubt get a butterflied young chicken, like in the video.
We chefs love them because they tend to have a lot more flavour than a larger chicken, they cook quickly and tend to stay moist.
Kid loves this because it’s covered in yummy, crispy skin. And too much garlic.