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Spatchcocks with potato and bacon stuffing

Name: Spatchcocks with potato and bacon stuffing
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 5 rashers (250g) bacon, rind removed, roughly chopped; 1 large onion, roughly chopped; 2 celery sticks, roughly chopped; 1 tablespoon chopped fresh sage; 1 tablespoon 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

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15m

Spatchcocks with potato and bacon stuffing

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Roasted too many potatoes at last Sunday's lunch? Use them in the stuffing for these roast spatchtcocks.

1 tablespoon olive oil
5 rashers (250g) bacon, rind removed, roughly chopped
1 large onion, roughly chopped
2 celery sticks, roughly chopped
1 tablespoon chopped fresh sage
1 tablespoon 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

Method

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.