Spiced Spatchcock Chicken
Made at 34 Mayfair | Serves 4
Available on the 34 Mayfair à la carte menu
4 baby chickens (poussins) or if you can’t find them, use free 4 range chicken breasts
50g 34 Mayfair’s dry American spice mix
A good glug of extra virgin olive oil
You can either ask your butcher to spatchcock the chickens for you, or you can do it yourself. If in doubt as to how to do it, have a look at Barney Desmazery’s simple “how to” video on www.bbcgoodfood.com. Otherwise, using large scissors or kitchen shears, cut down the back of the chicken either side of the parson’s nose; turn the chicken over and gently flatten it with your hands. Repeat this process with all the chickens and then brush the chickens with oil and rub the spice mix all over them. Put them into a large dish, cover with Clingfilm and put into the fridge to marinate overnight. Remove the meat from the fridge at least half an hour before cooking, because it needs to be at room temperature.
When your barbecue is ready, cook each chicken or breast in turn for 5 minutes on each side at the centre of the grill, ensuring you don’t burn it. Move the cooked chicken to the outside edges of the barbecue to continue to cook, but less intensively. Then, start the next one at the centre. Do this until each chicken is sitting on the outside (keeping an eye out that they don’t burn and turning them over regularly). Make sure the meat is cooked by pushing a knife between the leg and breast, you should see firm, white flesh with no blood.
Put the chickens breast side up onto a large, warmed serving platter and squeeze lemon juice and drizzle olive oil over the top. Serve with the coal-roasted aubergines on the side.