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.

Poultry Category

25 MIN Prep time

35 MIN Cook time

4 people Servings

Grilled coquelet with a crisp mustard and herb crust.

Spatchcocking: cut the bird along the backbone and press it flat; alongside, Dijon mustard, herbs, garlic and lemon.

Grilling: cook over medium, indirect heat on both sides until the core reaches 72 °C.

With Louré: its body stands up to the mustard crust, and its freshness cuts through the spice.

1 / 4Grilled coquelet with a crisp mustard and herb crust.

Preparation

Spatchcock

Cut out the birds' backbone with poultry shears, press the birds flat and season with salt and pepper on both sides.

Mustard-herb crust

Brush the birds with Dijon mustard, oil and garlic. Mix the breadcrumbs with the herbs and lemon zest and press on firmly.

Grill

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

Serve with lemon wedges.

Why this wine?

The Louré has the body to stand up to the mustard crust and the crisp skin, and the freshness to cut back through the spice — Sauvignon Blanc raised in oval clay amphorae with a little barrique, months on the lees.

Good to know

Tips & insights

Cut the poussin open along the back, press it flat and lightly score the legs, so everything cooks evenly.
Apply the mustard-herb crust only in the second half of grilling, otherwise the breadcrumbs and garlic burn.
Grill it first on the skin side over medium heat until the skin is crisp, then turn and cook through.
Work with indirect heat, so the flat bird stays juicy and the crust only browns rather than burns.
Let it rest for a few minutes before serving and offer it with lemon wedges.

Frequently Asked Questions

Which wine pairs with coquelet en crapaudine?

The Louré. Its body, aged in clay amphorae with a little barrique, stands up to the mustard crust and the crisp skin, while its freshness cuts back through the spice. So the boldly seasoned poultry and the full, mineral white wine meet as equals.

What does en crapaudine mean?

Crapaudine describes cutting the bird open and pressing it flat, so it resembles a toad. Grilled flat, the bird cooks faster and more evenly, and the skin crisps all over. Cut along the backbone and press the breastbone flat with the palm of your hand.

Can I use poussins instead of coquelets?

Yes, four smaller poussins work just as well as two spring chickens. They cook a little faster, so watch the core temperature. A flattened chicken also works but needs longer on the grill and more indirect heat, so it cooks through without burning.

Which side dish suits this?

A green salad with lemon vinaigrette or grilled summer vegetables keep the plate fresh. Herbed roast potatoes also suit well. The lemon wedges with the bird bring acidity that balances the mustard crust and the juicy meat, without weighing the dish down.

The wine to pair