CLASSIC ROAST SPATCHCOCK WITH STUFFING, ROAST AUTUMN VEGETABLES, MINTED PEA MASH AND GRAVY

INGREDIENTS

4 whole Game Farm Spatchcock
4 bamboo skewers
4 x 80 gm baby potatoes, washed and cut into quarters
300gm pumpkin, peeled and cut into wedges
1 tablespoon olive oil
1 large zucchini, washed and cut into 4 pieces

Pea mash
200gm frozen peas
100ml chicken stock
¼ cup mint leaves, washed and finely chopped

Stuffing
½ large onion, peeled and finely chopped
60gm bacon, finely chopped
2 teaspoons thyme leaves, finely chopped
2 large slices white bread, crusts removed and cut into fine dice
1 large egg, lightly beaten
Sea salt and pepper to taste
100ml chicken stock

METHOD

Preheat oven to 200°C. For the Stuffing sauté the onion and bacon in a small frying pan. Allow to cool and mix with remaining ingredients, season to taste. Trim excess fat from the spatchcock, dry with paper towel, fill the cavity with the stuffing, and secure the bird around the tail and the legs together by threading with a bamboo skewer and season with sea salt and ground black pepper. For the minted pea mashheat the chicken stock and add the peas, cook until tender. Remove from the heat and add the mint, mash roughly. For roasting the birds place the birds in a large baking pan together with the potato and pumpkin. Brush with olive oil. Bake for 30 minutes for smaller and 45 to 50 minutes for larger. Add zucchini after 10 minutes. Remove vegetables and birds, cover and rest for 10 minutes. Whilst the birds are resting add the chicken stock to the pan juices. Stir until well combined and liquid reduces. (If you need to thicken combine a little cornflour with water).

*see below Serve spatchcock with vegetables, peas and gravy.

TIP

To test if the spatchcock is cooked, insert a fine skewer into the thickest part of the bird. The juice should run clear, not pink.