Photo: Priscilla Du Preez
Marco Pierre White's spatchcocked chicken with chipolatas recipe
8 ingredients
20 min + 30 min
2 people
openrecipes
"In the summer you can throw four or five of these on the barbecue - fantastic. I poach the baby chickens (also known as poussins) beforehand just for ten minutes to get that wonderful, crispy skin."
Estimated Nutrition (whole recipe, rough)
602
Calories
44g
Protein
44g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 baby chickens
- 1 stock cube/pot
- 2 sprigs of rosemary
- 1 lemon
- 3 sprigs of parsley
- 1 splash olive oil
- 4 chipolata sausages
- 1 sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes