Spatchcocked Poulard offers a great barbecue option.
Everyone loves chicken, but more often than not; the wings, or legs you buy for the barbecue are not the best quality. As such we recommend you try and cook a whole chicken on the barbecue guaranteeing the providence and as such the welfare of the bird.
These large chickens are perfect for 6 of you to share. Our free range slow grown chickens come from fine Yorkshire grass pastures, raised to the best possible standard over 90 plus days.
We have spatchcocked these chickens for you; enabling you to simply, or extravagantly marinate these pre-cooking on the barbecue.
Our Recommended Cooking Instructions:
- Uncover your Spatchcocked Poulard and leave in fridge for 2 hours to dry out the skin.
- Marinade to your desire.
- To cook on a barbecue: cook for 10 mins each side in the centre
- Draw aside to the edges to cook on a gentler heat.
- Turn regularly. Baste in between with beer or water.
- To check that it’s cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
- Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions and enjoy!
- Any left overs make great salads
Typical weight range 2.5-3kg
Try next… If you have opted against the BBQ why not Roast Yorkshire’s Finest Poulard
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