Jean Pierre Xiradakis says: ‘If the weather is fine, fire up the barbecue and cook over hot coals.’ This method of cooking also works well for quails and chickens — try basting the chickens with a mixture of vinegar, olive oil, chopped shallots and garlic. Crapaudine means ‘toad’ in French and once the bird is cut and prepared, its shape resembles that of a large toad, hence the unusual name!
