SPATCHCOCKS WITH A HERB BUTTER AND SAGE AND BACON SAUCE
Spatchcocks are just baby chickens usually weighing between 450-600g a bird, they have great flavour, although a little fiddly when eating. I love this recipe I think it so full of flavour.
Provided by The Flying Chef
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine butter, garlic and herbs in a bowl.
- Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.).
- Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.
- Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through.
- Serve spatchcocks with bacon and sage sauce.
- For the Sauce.
- Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.
- Add water, stock, wine and mustard.
- Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.
- Stir in cream and sage.
- Serve sauce over spatchcocks.
- I served mine with stuffing balls and asparagus.
- For photo purposes I didn't pour sauce over.
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rajpoot Haider ali
r.ali4@hotmail.com5 stars!
Pinky Yaya
pinky_y56@hotmail.comThis recipe is a keeper! I'll definitely be making it again and again.
Cheryl White
wc@hotmail.frI made a few changes to the recipe, but it still turned out great. I used chicken breasts instead of spatchcocks, and I added some vegetables to the sauce.
Sambriddhi Shrestha
s85@hotmail.comThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Murtaza Hussain
h3@aol.comI'm not a big fan of sage, but I loved the way it paired with the spatchcocks and the sauce.
Seet Dehh
seet.dehh@gmail.comI made this recipe for a dinner party, and everyone loved it. It's a great dish to impress your guests.
Sophia Wirth
wsophia@hotmail.comThe herb butter is a great way to add flavor to the spatchcocks. It's also really easy to make.
Sweetberth Mbalamwezi
s_m67@hotmail.comI love that this recipe uses spatchcocks. They're so much easier to cook than whole chickens, and they cook more evenly.
Zain Yaqub
z-y@aol.comThe sauce is the star of this dish. It's so flavorful and creamy, and it pairs perfectly with the spatchcocks.
Babitaa Raee
raee5@hotmail.co.ukThis was my first time cooking spatchcocks, and it was a lot easier than I thought it would be. The recipe was easy to follow, and the results were amazing.
TALKHA KHAN 555 Talkhakhandawar
k_talkha2@hotmail.frI've made this recipe several times now, and it's always a hit. My friends and family love it!
Malik Saqi
saqi.m45@yahoo.comI'm not a huge fan of spatchcocks, but this recipe changed my mind. The meat was juicy and flavorful, and the sauce was to die for.
Rupesh Bhandari
rupesh_b@hotmail.co.ukThis recipe is a winner! The herb butter and sage and bacon sauce are incredible, and the spatchcocks were cooked perfectly. I will definitely be making this again.