PEARL COUSCOUS STUFFED SPATCHCOCK, LEMON & SAGE, FIELD MUSHROOMS, GRILLED ASPARAGUS & WILTED SPINACH

INGREDIENTS

4 whole Game Farm Spatchcock
1 cup pearl couscous
5ml Canola spray
1gm sea salt
0.5gm kibbled black pepper
1 brown onion (peeled and sliced in moons)
3 cloves of garlic (finely chopped)
140gms medium size field mushrooms
zest of 1 lemon
½ bunch of sage leaves
100ml verjuice
500mls chicken stock
60gms cold butter finely chopped
12 heads of asparagus
60gm Wild rocket Butchers twine
20gms corn flour
50mls water

METHOD

Preheat oven to 200°C. In a saucepan, spray with canola oil, then sauté onion, garlic, and lemon zest. Add the pearl couscous and coat, add verjuice, reduce, add ½ the chicken stock reduce and cook for nine minutes, finish with ½ the butter and ½ of the sage finely chopped. Allow to cool then trim excess fat from the Spatchcock, dry with paper towel and season with half the sea salt and kibbled (coarse grind) black pepper, fill the cavity with the cooled cous cous mixture  and pack the mix in firmly, tie the bird around the tail and the legs crossed tightly to keep the mix secured. Place the remaining chicken stock in a saucepan and reduce by half, mix the cornflour and water together to thicken, cook for a further two minutes, cover and reserve. Roast the birds for 30 minutes for smaller and 40 minutes for larger, allow to rest, whilst the birds are resting spray a heavy based frypan with canola and sauté the field mushrooms, grill the asparagus, cut the birds in half, put mushrooms on the bottom of your serving dish, place the chicken over, top with asparagus, pour the thickened stock over then quickly wilt the silver beet and serve. Garnish with remaining sage.