Beer Braised Spatchcock on Stout and Preserved Lemon Risotto

Beer braised spatchcock Wash and dry spatchcocks.

Place prunes and apricots into cavity of bird and then wrap the prosciutto around the bird securing with toothpicks.

Brown each bird on all sides in a hot pan with olive oil then place in a baking tray.

Pour beer into tray so that it comes about halfway up the side of the birds.

Cover the tray with alfoil, tightly sealing the sides – use two pieces of alfoil so as to form a tent over the top of the tray. Once tightly sealed pierce the foil once only so steam may escape then place in a preheated oven.

Cook at about 180 for approximately one and a half-hours to two hours. I like to cook it slowly but sometimes the joints don’t get enough heat to cook through, so check before serving.