chinese five-spice roasted spatchcock
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chinese five-spice roasted spatchcock
  • 4 x 550g spatchcocks (baby chickens)
  • ¼ cup (60ml) vegetable oil
  • ⅓ cup (80ml) soy sauce
  • ⅓ cup (80ml) dry sherry or Chinese rice wine
  • 1 tablespoon ground five-spice
  • 2 tablespoons sea salt flakes
  • lemon wedges, to serve