Roast marinated spatchcock
Ingredients
- 4 spatchcocks, about 500g each
- Salt
- Freshly ground white pepper
- Olive oil
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 1 tbsp chopped chervil
- 1 tbsp chopped chives
- 1 tbsp Dijon mustard
- 2 tbsp chopped eschalot or spanish onion
- 2 tbsp tomato ketchup
- 1 tsp red-wine vinegar
- 200ml extra-virgin olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco sauce
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