Classic Roast Spatchcock with Stuffing, Roast Autumn Vegetables, Minted Pea Mash and Gravy
Recipe by Game Farm
Serves 4
Ingredients
Method
Stuffing
1/2 large onion, peeled and finely chopped
60 gm bacon, finely chopped
2 teaspoons thyme leaves, finely chopped
2 large slices white bread, crusts removed and cut into fine dice
1 large egg, lightly beaten
Sea salt and pepper to taste
Classic Roast Spatchcock
4 whole spatchcock
4 bamboo skewers
4 x 80 gm baby potatoes, washed and cut into quarters
300 gm pumpkin, peeled and cut into wedges
1 tbsp olive oil
1 large zucchini, washed and cut into 4 pieces
Homemade Gravy
150ml chicken stock
50ml water
20 gms cornflour
Minted Pea Mash
200 gm frozen peas
100 ml chicken stock
1/4 cup mint leaves, washed and finely chopped
Stuffing
Saute the onion and bacon in a small frying pan. Allow to cool and mix with remaining ingredients, season to taste
Classic Roast Spatchcock
Preheat oven to 200°C
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
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
Add zucchini after 10 minutes. Remove vegetables and birds, cover and rest for 10 minutes
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)
Homemade Gravy
For the Gravy place the chicken stock in a saucepan and reduce by half
mix the cornflour and water together to thicken
cook for a further 2 minutes, over and reserve
Minted Pea Mash
Heat the chicken stock and add the peas, cook until tender. Remove from the heat and add the mint, mash roughly
