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Published on Jul 4, 2011
The Co-operative Magazine presents a food preparation video from our professional chef on how to make a butterflied or 'spatchcock' chicken. This method of flattening a chicken and holding it in place is ideal to cook on a barbecue or grill.
Using a smaller chicken will cook more quickly, and will be enough to chop up and serve to a number of people.
The bird should be marinated for a few hours before cooking, with oil and strong flavours such as chilli and garlic if desired, or whatever you like -- fresh herbs such as rosemary and thyme also suit this type of cooking.