Eating In

Turn the chicken upside down with the legs facing towards you. With a good pair or kitchen scissors or poultry shears make a cut on each side of the parson’s nose from back to front. Reserve the piece from the middle for stock. Turn the chicken back over and press it down with your hands to flatten it. You can roast or barbecue it, in which case you need to put it in one of those double sided cages. This also makes it easy to turn it over.
Serve with cacciatore sauce: fry some chopped bacon or prosciutto in olive oil until crisp. Add chopped onion and garlic and fry until transparent. Add a tin of tomatoes, some black olives, a few capers, some rosemary, a splash of red wine and as many anchovy fillets as you like. Simmer for 15 m