Coquelet en crapaudine from the grill, mustard-herb crust
The young cockerel spatchcocked so it cooks evenly and quickly over the embers — the skin turns crisp, the flesh stays juicy. A crust of Dijon, herbs and breadcrumbs gives savoury grip. Direct, honest, from the fire.
Cut out the birds' backbone with poultry shears, press the birds flat and season with salt and pepper on both sides.
Brush the birds with Dijon mustard, oil and garlic. Mix the breadcrumbs with the herbs and lemon zest and press on firmly.
Over medium, indirect heat, grill first on the bone side for 12 to 15 minutes, turn and grill on the skin side for 10 to 12 minutes until crisp and a core temperature of 72 °C is reached. Rest for 5 minutes.
Serve with lemon wedges.
Are you 18 or older?
You must be at least 18 years old to visit this site.
We've added a free gift to your cart.
The free gift has been removed as your cart no longer qualifies.
You now qualify for a free gift with your order.
