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Glazed spatchcocks
Glazed spatchcocks
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Gourmet spatchcock dish elevates any dinner party.
Ingredients:
  • 12 garlic cloves
  • 4 rosemary sprigs
  • 4 x 500g spatchcocks (see notes)
  • Olive oil, to drizzle
  • 320g quince paste
  • 250ml cranberry juice
  • 60ml verjuice
  • Pan stuffing (see related recipe), to serve
  • Watercress sprigs, to serve
Instructions:
  • Stuff each spatchcock with 3 garlic cloves and 1 rosemary sprig, tie the legs with kitchen string, season, and place on a baking tray. Drizzle with oil and roast for 15 minutes.
  • Place quince paste, cranberry juice, and verjuice in a saucepan over medium-low heat. Stir and cook for 3-4 minutes until the quince paste dissolves. Lower the heat and continue stirring for 5-6 minutes until thickened.
  • Glaze the spatchcocks and roast, basting every 10 minutes, for another 45 minutes or until fully cooked. Rotate the tray if needed for even browning. Take out of the oven and let rest for 10 minutes before serving with stuffing and watercress.

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