Spatchcocked cockerel on the grill

Life is unfair to the cockerel. As it does not lay eggs and only one rooster is needed for a group of hens, it does not get old.
Spatchcock, or butterflying, is a method in which one cuts the backbone away from the bird and flattens the carcass.
This makes it easier to hold the bird in a rack on a barbecue and allows for quicker cooking.
Here I used our electric grill and cooked for some 40 minutes, turning every 10 minutes, before basting the bird with a sweet soy sauce and sesame oil combination.
I then prolonged the cooking for another 20 minutes, turning and basting once.

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