Eight Bells

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Sunday, February 06, 2011

Spatchcock with Apple and Pistachio Stuffing

It seems ever so slighty gruesome to be eating baby chickens when our own baby chickens will be arriving in about 5 days but if you're going to make the choice to be a meat eater you can't be too precious about these things. In our defence we only buy free range chicken, pork and eggs and do our best to support local businesses by buying locally grown produce as much as possible.
Don't be scared off this recipe by assuming it's difficult, it's actually very simple and incredibly delicious, it's really just flash roast chicken.
This recipe is taken from the Dec/Jan 2011 edition of "Donna Hay" magazine and serves eight. We only cooked two spatchcocks so we made half the stuffing, wrapped the left over stuffing in bacon, cooked it with the birds and ate it in sandwiches the next day, yum.

Spatchcock with Apple and Pistachio Stuffing

1 tablespoon of olive oil
1 brown onion, chopped
3 cups (210g) fresh breadcrumbs
2 small Granny Smith (green) apples, peeled and chopped
2 1/2 teaspoons chopped thyme leaves
3/4 cup (105g) shelled unsalted pistachios, chopped
50g butter, melted
Sea salt and cracked black pepper
8 x 500g spatchcock (baby chickens), trimmed
8 slices of prosciutto (we used rindless, streaky bacon)

Preheat your oven to 200C (400F). Heat the oil in a non-stick frying pan over medium heat, add onion and cook for 4-5 minutes or until softened. Set aside to cool. Place the breadcrumbs, apple, thyme, pistachios, butter, onion, salt and pepper in a bowl and mix well. Spoon the breadrumb mixture into the cavities of the spatchcocks. Wrap each spatchcock in a slice of prosciutto (again, we used bacon) and secure the legs with kitchen string (stops them running away).
Place on a lightly greased roasting tray and roast 40-45 minutes or until golden and cooked through (test the thickest part of the spatchcock with a wooden skewer if unsure, the juices should flow clearly). Reserve the pan juices for gravy or just do what we did and make it from a packet, we used Massel Supreme Gravy Mix, easy peasy.
Cover the birds with foil and rest for 10 minutes, serve with green beans and caramelised onion and potato stacks (recipe to follow).


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