Whole roast spatchcock with chipolatas


You'll need

4 spatchcock (about 600gm each) 8 sprigs each thyme and rosemary 4 golden shallots, halved 8 garlic cloves, bruised, plus 1 extra, finely chopped 8 chipolata sausages For drizzling: olive oil 200 ml chicken stock 150 ml dry white wine 250 gm baby green beans, trimmed 50 gm butter, coarsely chopped Juice of 1 lemon, or to taste

Method

  • 01
  • Preheat oven to 220C. Rinse spatchcocks inside and out under cold running water, pat dry with absorbent paper and season to taste inside and out. Stuff cavities with herbs, shallots and bruised garlic, truss legs with kitchen string and set aside at room temperature for 1 hour for skin to dry.
  • 02
  • Place spatchcocks in a roasting pan with chipolata sausages, drizzle spatchcocks with oil and rub into skin, then season generously to taste. Add stock and wine to pan and roast, basting spatchcock occasionally, until golden and cooked through (25-30 minutes). Rest for 10 minutes.
  • 03
  • Blanch beans until bright green (1-2 minutes), drain, refresh and drain well. While the spatchcocks are resting, heat butter in a frying pan over medium-high heat until foaming. Add beans and chopped garlic and cook, tossing occasionally, until lightly browned (4-5 minutes). Squeeze lemon over, season to taste and serve hot with spatchcock and chipolatas.

At A Glance

  • Serves 4 - 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

A culinary Tour de France

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

Soy-roast duck with mandarin

conversion tool