Name: Whole roast spatchcock with chipolatas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 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

Ingredients

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

Main

1.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.

2.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.

3.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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Ingredients

Method

Main

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