Total Time
50mins
Prep 20 mins
Cook 30 mins

Adapted a bit from the RD Cookbook. Borrowed this book many times from my mum and used the recipes but have never stored them as my kitchen shelves cannot take anymore cookbooks ;) So now storing them on Zaar for posterity so brought it specially from mum for the purpose. Feel like I am distributing treasures. A good feeling :) Cook time does not include marination time.

Ingredients Nutrition

Directions

  1. Cut each bird along the backbone and remove the backbones of each.
  2. (the birds are'spatchcocked' is the term) Lay the birds on a hard surface and put pressure on the breastbone to flatten them Loosen the skin from the flesh but do not tear it right from the breast till the thighs.
  3. Put all the stuffing ingredients in a blender (except the oil and salt) and puree Keeping the motor running on low slowly mix in the oil till well blended.
  4. Add the salt to taste, Spread the stuffing (a 1/4 for each bird) evenly between the skin and flesh of each bird.
  5. Refrigerate for 4 to 24 hours.
  6. Grill under low heat for 30 mins.
  7. Garnish with the lemon wedges and serve.

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