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| | | MISTKRATZERLI
(Roast Spatchcock) | | |
Per person you will need:
1 spatchcock
(500-600 g / 1lb 2oz - 1lb 5oz)
1 -2 cloves garlic, crushed
1 -2 sprigs fresh rosemary,
stems discarded and leaves
roughly chopped
sea salt and freshly
ground black pepper
3 tablespoons virgin olive oil
60 g (2 oz) unsalted butter | | |
This dish was traditionally made with baby roosters,
mistkratzerli (which translates as ‘dung scratchers’) because
female chickens were kept for egg - laying.
Preheat the oven to 200°C (400°F). Rub the birds inside
and out with some of the garlic and rosemary, and with
salt and pepper. Leave some of the garlic and rosemary
for making a sauce.
Heat the oil and 25g (1oz) of the butter in a frying pan.
When the foam from the butter subsides, brown the birds
until they are nicely coloured on all sides.
Put the birds in an oven dish and bake for about 30 minutes,
basting from time to time with the juices from the pan and
with an extra 10g (1/2 oz) of melted butter.
Remove the birds from the oven and let them rest for a few
minutes. Melt the remaining butter in a saucepan and add
the leftover garlic and rosemary. Cook for a few minutes,
being careful that the garlic doesn’t brown.
Pour the sauce over the birds and serve. | |
| PRINT RECIPE | |
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