1637—Poulet de Grains, Grillé à l’Anglaise (Spatchcock)

Split the chicken open, laterally, proceeding from the extremity of the belly to the wing-joints. Open it without separating the two halves, flatten it so as to break the joints and the bones, and remove the fragments of the latter with great care.

Fix the wings by means of a skewer; sprinkle the chicken with melted butter, season it, and half-cook it in the oven.

This done, sprinkle it with bread-crumbs and melted butter, and complete its cooking on the grill. Set it on a round dish, bordered with gherkins, and serve it as it stands.