Spatchcocks with salsa verde and frisée | Gourmet Traveller

Ingredients

• 4 spatchcocks (about 650gm each)
• 2 bay leaves, coarsely chopped
• ¼ cup flat-leaf parsley leaves, coarsely chopped (loosely packed)
• 3 cloves garlic, coarsely chopped
• 125 ml extra virgin olive oil (½ cup)
• 2 tbsp finely grated lemon rind
• 1 head frisée, trimmed and washed, to serve
• Salsa verde
• 6 anchovy fillets
• 25 gm capers in oil, drained (¼ cup)
• 4 cloves garlic, coarsely chopped
• 2 cups flat-leaf parsley leaves (firmly packed)
• 250 ml extra-virgin olive oil (1 cup)