Spatchcocks with potato & bacon stuffing

Recipes / Meat

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

  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.