8 ounces butter
1 teaspoon mustard (dry)
1 dash hot pepper sauce or pinch cayenne pepper
1 tablespoon Worcestershire sauce
Salt and freshly ground pepper
4 small chickens, spatchocked (butterflied) and flattened
1/2 small loaf bread, crust removed, broken into small pieces
Take two-thirds of the butter and allow it to soften, then mix in the mustard, hot pepper sauce, or cayenne pepper, Worcestershire and salt and pepper. Rub this mixture thoroughly over the spatchocked birds. Lay them in a large oven dish and cover with the bread pieces. Dot the remaining butter over the bread pieces. Roast in a preheated 350 degree oven at for 40 minutes. If the bread pieces start to burn, cover the dish with foil.
NOTE: Spatchocking is an old English method of butterflying poultry. Split the bird all the way down the back using kitchen shears, meat cleaver or heavy knife. Trim away the back rib cage. Flatten the bird all the way out, breast up, and use kitchen twine to tie the bird up so that it remains flat while cooking.