Spatchcock Galantine with chorizo stuffing
Serves:  2
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
Spanish
310
Recipe by: Game Farm

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Spatchcock Galantine with chorizo stuffing
Ingredients:
Spatchcock Galantine with chorizo stuffing
Method:
Spatchcock Galantine with chorizo stuffing
  1. Preheat oven to 190°C. Heat the oil in a medium saucepan
  2. Fry the onion for two minutes to soften
  3. Add the garlic, chorizo and capsicum and fry for 3-4 minutes or until cooked through
  4. Remove from heat and add the breadcrumbs, parsley, paprika and thyme
  5. Place the spatchcock next to each other on a board
  6. The thinner end of the breast should be in the centre and the leg sections can be crossed over to form a single layer
  7. Cut through the thicker sections and open to create an even thickness
  8. With the long side closest to you place the chorizo mix across the centre in a sausage shape
  9. Roll up and tie with string
  10. Place on a baking tray and dot with butter
  11. Roast for 35 minutes, brushing once or twice with the pan juices
  12. Rest for 10 minutes before slicing
Tips & Hints:
  • Serve with roast potatoes and vegetables
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