AT A GLANCE
"As the weather warms so does the desire to cook outside," says Rodney Dunn. "If you have a wood-fuelled barbecue, then this dish will be all the better. We particularly like to grill spring onions this way - with nothing more than the chilli salt and lemon sauce they make a great side dish."
|01||Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them, then tuck wing tips underneath. Pat spatchcock dry with paper towels, brush with a little oil and season with salt.|
|02||Heat a barbecue or char-grill pan to medium-high heat, add spatchcock skin-side down (in batches if necessary) and cook, turning occasionally, until juices run clear when thickest part of thigh is pierced (18-20 minutes; if you cook them in batches keep them warm in a 100°C oven).|
|03||Meanwhile, drizzle vegetables with remaining oil, season to taste and grill until tender (8-10 minutes for celery and fennel; 5-6 minutes for spring onions).|
|04||For lemon sauce, whisk egg yolks and lemon juice together in an electric mixer until pale and thick (3-4 minutes). With motor running, add combined oils in a thin steady stream until incorporated, then add chicken stock. Season to taste with sea salt and freshly ground black pepper.|
|05||For chilli salt, combine all ingredients in a bowl and mix well.|
|06||To serve, halve spatchcocks and arrange on a platter with vegetables, scatter with chilli salt and drizzle with lemon sauce.|