Method

• 1.
  Preheat the oven to 180°C.
• 2.
  For the porcini and prune stuffing, combine stock and porcini in a saucepan over high heat. Bring to the boil, then set aside for 15 minutes or until mushrooms have softened. Remove mushrooms with a slotted spoon, reserving the stock, and finely chop.

• 3.
  Place brioche in a food processor and whiz to a fine crumb. Set aside.
• 4.
  Melt butter in a frypan over medium heat. Add garlic and eschalot, and cook, stirring, for 4-5 minutes or until softened. Add herbs, prunes, chopped mushroom and reserved stock, and cook for a further 2 minutes or until fragrant. Transfer to a bowl and chill for 20 minutes or until cooled. Stir through almonds and brioche crumb.
• 5.
  To prepare the spatchcock, using sharp kitchen scissors or poultry shears, remove the spatchcock wing tips. Rinse cavities and dry with paper towel, then divide stuffing among cavities. Using kitchen string, tie the legs of the spatchcocks together and season.
• 6.
  Heat 1/4 cup (60ml) oil in a large, shallow non-stick saucepan or flameproof non-stick roasting pan over high heat. Add spatchcocks and cook, turning, for 10 minutes or until evenly browned. Using tongs, remove spatchcocks and set aside. Discard any remaining oil.
• 7.
  Add fennel, onion and remaining 1/4 cup (60ml) oil to pan and cook, stirring occasionally, for 6 minutes or until golden. Top fennel mixture with spatchcocks. Add honey, white wine and thyme, and bring to a simmer. Transfer pan to oven and cook for 45-50 minutes or until the juices of the spatchcock run clear when the thickest part of a thigh is pierced with a skewer.
• 8.
  Transfer spatchcock and vegetable mixture to a serving platter and scatter with the red vein sorrel to serve.