Barbecued Spatchcock with Lemon & Pepper
Jonathan Barthelmess of The Apollo and Greca shares his recipe for a Greke-style barbecue spatchock, with lemon and pepper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 50 gm butter
- 200 ml chicken stock
- 1 head of garlic, halved
- 2 spatchcocks (about 500gm each), butterflied
- 50 ml extra-virgin olive oil
- 1 lemon, halved
- Thinly sliced long red chilli in extra-virgin olive oil, to serve
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