Spatchcock – that is, flatten out – the baby chicken as I do in the video. Bring a pan of water seasoned with 1 Knorr Chicken Stock Pot to the boil, then pop the chickens into the poaching liquid, turn down the heat and poach them for 10 minutes. Remove the chicken from the pot and allow it to rest on the side for 10 minutes before grilling. I always keep the poaching liquid afterwards to make a delicious soup base. I don’t like to be wasteful.
Heat the grill pan (or barbecue) until it’s very hot. Massage a little olive oil into the chicken breast and legs, flatten them down, skewer them through as I do in the video, then put them on the grill. When they start to brown, remove the skewers. Turn them over, then brown the other side. While they are cooking, fry the chipolatas.
To make the rosemary salt, mix finely chopped fresh rosemary leaves, sea salt and a splash of olive oil together to make a seasoning salt. Add a little Knorr Aromat Seasoning for extra flavour if you wish.
When the chickens are ready, garnish them with chipolata sausages, a few sprigs of parsley and half a lemon. Drizzle with a little good quality olive oil to serve.
If you have cooked chicken left over, you can store it in the fridge covered over for up to 2 days. Why not make it into sandwiches, a soup or a salad? You can even boil the bones to make a tasty stock to make a soup. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
