• 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs olive oil

  3. 5 rashers (250g) bacon, rind removed, roughly chopped

  4. 1 large onion, roughly chopped

  5. 2 celery sticks, roughly chopped

  6. 1 tbs chopped fresh sage

  7. 1 tbs chopped fresh lemon thyme

  8. 4 cold roast potatoes, chopped if large (see Notes)

  9. 1/2 cup fresh white breadcrumbs

  10. 1/4 cup chopped fresh parsley

  11. Good squeeze of lemon juice

  12. 4 small spatchcocks (see Notes)

  13. 50g unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C.

  2. Heat oil in a frying pan, add bacon and onion and cook over medium heat for 5 minutes until bacon starts to crisp. Add celery, sage and thyme, and cook for 1 minute then add the potatoes, breadcrumbs and parsley. Season with salt and pepper and the lemon juice, then stir to combine.

  3. Spread on a tray to cool. Stuff the spatchcocks with the mixture and tie the legs together with kitchen string.

  4. Rub spatchcocks with butter, place on a baking tray and cook in the oven for 50 minutes until golden. Set aside to rest for 5-6 minutes before serving. Cut the string, pull out some of the stuffing and place the spatchcock on top.

  5. Serve with green vegetables or a salad.


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