- 2 x 500g spatchcocks
- 1 bulb garlic, halved widthwise
- 2 lemons, (1 zested, 1 cut into wedges)
- 80ml (1/3 cup) extra virgin olive oil
- 2 pork and fennel sausages (see note)
- 450g small kipfler potatoes, scrubbed, halved lengthwise
- 180g rustic bread, crust removed, torn into 2cm pieces
- 300g baby brussels sprouts, trimmed, halved lengthwise
- 1 bunch sage, leaves picked
- 1 tablespoon plain flour
- 125ml (1/2 cup) cider or dry white wine
- 250ml (1 cup) Massel chicken style liquid stock
- Step 1Place 2 roasting pans in the oven and preheat to 200C fan-forced. Rinse spatchcocks, then pat dry with paper towel. Using a sharp knife or poultry shears, cut down each side of backbone, then cut in half through the breastbone. Reserve backbones. Place spatchcocks and backbones in a large bowl, then rub garlic into flesh and skin of spatchcocks to flavour. Reserve garlic. Add lemon zest and 2 tablespoons oil, season with salt and pepper, then toss well to coat.
- Step 2To make stuffing, squeeze sausage meat from casings, break into 2cm pieces and place in a separate large bowl. Add lemon wedges, potatoes and bread, and drizzle with remaining 2 tablespoons oil. Season, then toss to combine.
- Step 3Carefully remove pans from oven. Place spatchcocks and backbones, skin-side up, and reserved garlic in one pan on top shelf of oven. Place stuffing in second pan on the bottom shelf. Roast together for 20 minutes. Add brussels sprouts to stuffing and toss to combine. Scatter sage over spatchcocks, then roast for a further 15 minutes or until juices run clear when the thickest part of the thigh is pierced.
- Step 4Remove spatchcocks from oven, transfer to a plate and keep warm. Discard backbones and reserve pan. Transfer stuffing to top shelf, increase oven to 200C and roast for a further 10 minutes or until potatoes are golden.
- Step 5Meanwhile, to make cider sauce, squeeze garlic from skins into a bowl. Add flour, then mash to combine. Place reserved pan over medium–high heat, then stir in cider, scraping the bits from the bottom of the pan. Simmer for 3 minutes or until reduced by half. Add stock, bring to a simmer, then stir in garlic mixture and cook for a further 5 minutes or until thickened. Season.
- Step 6Divide stuffing among plates and top with spatchcock and sage. Drizzle with cider sauce and serve immediately.
- Low carb
- Low sugar
- Lower gi
Fennel sausages are available from butchers and delis.
- Author: Matthew Moran
- Image credit: Mark Roper
- Publication: MasterChef