Whole Roast Stuffed Spatchcock with Mandarin, Wrapped in Pancetta with Sage, Eggplant and Beetroot

Whole Roast Stuffed Spatchcock

Ingredients

Method

Preheat oven to 200°C
Trim excess fat from the spatchcocks, dry with paper towel and season with sea salt and cracked black pepper, fill the cavity with a washed mandarin, secure the bird around the tail and the legs together by threading with a bamboo skewer or butchers twine
Place sage leaves and pancetta over the birds
Place the chicken stock in a saucepan and reduce by half, mix the cornflour and water together to thicken - if desired, cook for a further 2 minutes, cover and reserve
To roast the birds place the birds in a large baking pan together with the beetroot. Spray with olive oil spray and season with salt & pepper
Bake for 30 minutes for smaller and 40 minutes for larger. Add eggplant after 10 minutes. Remove vegetables and birds, cover and rest for ten minutes
Whilst the birds are resting add the juice of remaining mandarin to the baking pan. When rested cut the birds in half, removing half the mandarin and squeeze juice into the baking pan, reduce then pour the thickened stock in and mandarin zest, mix until combined, add salt and pepper to taste
Serve with the reduced sauce, roast eggplant, beetroot, and half the cooked mandarin

Tips & Hints

4 large serves. Half the recipe for 4 smaller serves. 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.