Spatchcock baked in salt crust with parsley sauce from Wild Weed Pie: A Lifetime of Recipes by Janni
I once cooked these spatchcocks when we were invited for a day out on a friend’s boat on Sydney Harbour with Stephanie Alexander, and Damien and Josephine Pignolet. We arrived with a basketful of...
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Ingredients
- salt, to taste
- 600 ml 35%-fat cream
- 6 x 500 g spatchcocks
- 1 1/2 kg baker’s flour
- 1 1/2 kg salt*
- 1 litre water
- 150 g flat-leaf parsley leaves
- 1 firmly packed tablespoon thyme leaves
- 1 lemon, sliced
- freshly ground white pepper, to taste
- 125 g butter, very well softened
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