Spatchcock from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick and singe the chicken, split it down the back with a sharp knife through the bone, remove the trail and cleanse the bird, cut off the feet and first joints of the legs and the head and neck, s...
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Cooking tools:
- Chef's knife
- Skewer
Ingredients
- skewers
- warm butter
- thyme
- bayleaf
- pheasant
- partridge
- browned breadcrumbs
- sharp sauce
- chicken
- eschalot
- parsley
- pepper
- salt
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