Spatchcocks with potato & bacon stuffing
- 09.03.2017
- 480
Detailed step-by-step description of how to cook the dish "Spatchcocks with potato & bacon stuffing". Try it by all means
Recipe «Spatchcocks with potato & bacon stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 5 rashers bacon, rind removed, roughly chopped, 1 large onion, roughly chopped, 2 celery sticks, roughly chopped, 1 tbsp chopped fresh sage , 1 tbsp chopped fresh lemon thyme, 4 cold roast potatoes, chopped if large, 1/2 cup fresh white breadcrumbs , 1/4 cup chopped fresh parsley, Good squeeze of lemon juice, 4 small spatchcocks, 50g unsalted butter, softened.
Ingredients:
- 1 tbsp olive oil
- 5 rashers bacon, rind removed, roughly chopped
- 1 large onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh lemon thyme
- 4 cold roast potatoes, chopped if large
- 1/2 cup fresh white breadcrumbs
- 1/4 cup chopped fresh parsley
- Good squeeze of lemon juice
- 4 small spatchcocks
- 50g unsalted butter, softened
Instructions
- Preheat the oven to 200°C.
- 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.
- Spread on a tray to cool. Stuff the spatchcocks with the mixture and tie the legs together with kitchen string.
- 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.
- Serve with green vegetables or a salad.