Spatchcock with chestnut stuffing
- 70g butter
- Sea salt
- Freshly ground white pepper
- 1 large brown onion, chopped
- 3 garlic cloves, chopped
- 100g bacon, chopped
- 200g stale sourdough bread, torn into small pieces
- 12 chestnuts, roasted, peeled and roughly chopped (see tip)
- 1 tbsp fresh sage, chopped
- 4 x 500g spatchcocks, rinsed and trimmed of excess fat
Roast and peel your own chestnuts but, if you're pushed for time, it's worth finding ready-peeled nuts.
Method
Preheat oven to 200C. Melt butter in a medium-sized pan and gently cook the seasoned onion, garlic and bacon until soft, about 15 minutes. Add bread, chestnuts and sage and mix well. Stuff into spatchcock cavities, tying the legs together to keep in stuffing. Season spatchcocks, place in a roasting pan and cook for 15 minutes. Turn oven down to 180C and roast a further 25 minutes. Rest in a warm place for 15 minutes and serve.
Serves 4
