Stuffed Spatchcocks Roasted in Verjuice
Author: 
Recipe type: Poultry
Cuisine: Modern Australian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spatchcocks stuffed with sourdough, black olives and herbs and roasted in verjuice.
Ingredients
  • 4 x 500g (1lb) spatchcocks
  • 1 tbspn olive oil
  • ½ cup verjuice
  • 1 cup chicken stock
  • Stuffing:
  • 1 tbspn olive oil
  • 1 tbspn butter
  • 1 lge onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 3 slices sourdough (75gms) cut into fine dice
  • 10 fat black olives, roughly chopped
  • 3 tbspns flat-leaf parsley, finely chopped
  • 1 tbspn mint, finely chopped
  • 1 tbspn basil, finely chopped
Instructions
  1. Preheat oven to 180C (375F), 160C (350F) fan-forced.
  2. Wash and dry spatchcocks, inside and out.
  3. For stuffing, heat olive oil and butter cook onion until translucent but not browned. Add garlic and stir until fragrant. Remove from heat and place in a bowl. Add remaining ingredients and stir until well-combined. Season.
  4. Divide stuffing between spatchcocks and spoon into each cavity. Secure with a bamboo skewer.
  5. Place spatchcocks upside down in a roasting dish.
  6. Drizzle with olive oil, half the verjuice and season.
  7. Place in the oven for 15 mins then turn breast-side up and cook for a further 20 minutes or until golden and juices run clear.
  8. Remove from the oven and place spatchcocks on a serving platter. Cover with foil and keep warm.
  9. Add chicken stock and remaining verjuice to roasting dish and simmer until reduced and thickened. Pour over spatchcocks.
  10. Serve spatchcocks with roasted kipfler potatoes and sauteed spinach if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/stuffed-spatchcocks-roasted-in-verjuice/