Classic Roast Spatchcock with Stuffing, Roast Autumn Vegetables, Minted Pea Mash and Gravy
Serves:  4
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
97
Recipe by: Game Farm

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Classic Roast Spatchcock with Stuffing, Roast Autumn Vegetables, Minted Pea Mash and Gravy
Ingredients:
Stuffing
Classic Roast Spatchcock
Homemade Gravy
Minted Pea Mash
Method:
Stuffing
  1. Saute the onion and bacon in a small frying pan. Allow to cool and mix with remaining ingredients, season to taste
Classic Roast Spatchcock
  1. Preheat oven to 200°C
  2. Trim excess fat from the spatchcocks, dry with paper towel, fill the cavity with the stuffing, and secure the bird around the tail and the legs together by threading with a bamboo skewer and season with sea salt and ground black pepper
  3. Place the birds in a large baking pan together with the potato and pumpkin. Brush with olive oil. Bake for 30 minutes for smaller and 40 minutes for larger spatchcock
  4. Add zucchini after 10 minutes. Remove vegetables and birds, cover and rest for 10 minutes
  5. Whilst the birds are resting add the chicken stock to the pan juices. Stir until well combined and liquid reduces (if you need to thicken, combine a little cornflour with water)
Tips & Hints:
  • Appliance temperatures vary so the above times provide an indication of temperature and time required
  • Test the bird is cooked by inserting a skewer into the thickest part of the bird. The juices should run clear
Homemade Gravy
  1. For the Gravy place the chicken stock in a saucepan and reduce by half
  2. mix the cornflour and water together to thicken
  3. cook for a further 2 minutes, over and reserve
Tips & Hints:
  • If you wish you can purchase pre made gravy
Minted Pea Mash
  1. Heat the chicken stock and add the peas, cook until tender. Remove from the heat and add the mint, mash roughly
FacebookPintrestX (Twitter)Google ClassroomShare via Email