Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.
Ingredients
4 Spatchcocks (about 500g each.)
60g Butter
2 Cloves Garlic, crushed
2 Tablespoons parsley, finely chopped
2 Tablespoons basil, finely chopped
8 Sprigs fresh thyme
4 Slices prosciutto
2 Tablespoons olive oil
2 Tablespoons lemon juice
Sage and Bacon Sauce
1 Red onion, finely chopped
3 cloves garlic, crushed
2 teaspoons seeded mustard
2 tablespoons fresh sage, finely chopped
1Teaspoon Chicken stock granules
1 tablespoon virgin olive oil
1/3 cup cream (can be lite cream)
1 cup water
1/2 cup dry white wine
4 bacon rashers, chopped
Method
1. Combine butter, garlic and herbs in a bowl.
2. Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don’t worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.)
3. Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.
4. Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min’s or until cooked through.
Serve spatchcocks with bacon and sage sauce.
For the Sauce
1. Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.
2. Add water, stock, wine and mustard.
3. Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.
4. Stir in cream and sage
5. Serve sauce over spatchcocks.
I served mine with stuffing balls and asparagus.
For photo purposes I didn’t pour sauce over.
All photo’s taken by me unless otherwise stated.
