- 0:10 Prep
- 1:30 Cook
- 8 Servings
- Advanced
Delicious individual spatchcocks add a gourmet touch to your dinner party.
Ingredients
- 12 garlic cloves
- 4 rosemary sprigs
- 4 x 500g spatchcocks (see notes)
- Olive oil, to drizzle
- 1 cup (320g) quince paste or quince jelly (see notes)
- 1 cup (250ml) cranberry juice
- 1/4 cup (60ml) verjuice (see notes)
- Pan stuffing (see related recipe), to serve
- Watercress sprigs, to serve
Method
- Step 1Place 3 garlic cloves and 1 rosemary sprig into the cavity of each spatchcock, then tie the legs together with kitchen string. Season and place on a baking tray, then drizzle with oil. Roast for 15 minutes.
- Step 2Meanwhile, place the quince paste, cranberry juice and verjuice in a saucepan over medium-low heat. Cook, stirring, for 3-4 minutes until the quince paste dissolves. Reduce heat to low, then cook, stirring, for 5-6 minutes until thickened.
- Step 3Brush spatchcocks with glaze and roast, basting every 10 minutes, for a further 45 minutes or until cooked through. (Rotate the tray if browning unevenly.) Remove from oven and rest for 10 minutes. Serve with stuffing and watercress.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1949 kj
Energy
14.8g
Fat Total
4g
Saturated Fat
0.6g
Fibre
54.6g
Protein
167mg
Cholesterol
163mg
Sodium
22.6g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Spatchcocks are young chickens available from selected butchers and specialty poultry shops. Verjuice (substitute white wine vinegar) and quince paste are from delis and gourmet food shops.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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