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Spatchcocks with potato & bacon stuffing
Spatchcocks with potato & bacon stuffing
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 250g bacon rasher
  • 1 large onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 20.00 ml chopped fresh sage
  • 20.00 ml chopped fresh lemon thyme
  • 4 cold roast potatoes, chopped if large (see Notes)
  • 125.00 ml fresh white breadcrumbs
  • 62.50 ml chopped fresh parsley
  • Good squeeze of lemon juice
  • 4 small spatchcocks (see Notes)
  • 50g unsalted butter, softened
Instructions:
  • Preheat the oven to 200°C for a perfectly heated cooking environment.
  • In a frying pan, warm oil and sauté bacon and onion over medium heat until bacon crisps (about 5 minutes). Stir in celery, sage, and thyme for 1 more minute, then add potatoes, breadcrumbs, and parsley. Season with salt, pepper, and lemon juice, and mix well.
  • Lay out the tray to cool. Fill the spatchcocks with the mixture and secure the legs with kitchen string.
  • Massage the spatchcocks with butter, then arrange them on a baking tray and bake in the oven for 50 minutes until beautifully golden. Allow them to rest for 5-6 minutes before serving. Remove the string, take out some of the stuffing, and place the spatchcock on a serving platter.
  • Pair with crisp green vegetables or a fresh salad for a delightful combination.

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