Geoff Jansz prepared a family feast of stuffed chicken and spatchcock.

Ingredients

• 1 boned chicken
• 1 boned spatchcock
• 50g butter
• 1/4 onion
• 3 slices bread
• 1 large rasher bacon
• 1/4 cup parsley
• 2 tablespoons currants
  

Method

1. To prepare the stuffing, chop the onion, bacon, bread and parsley.
2. Add the butter to a heated frying pan. When the butter has melted, add the onion and bacon and stir for 5 minutes. Add the parsley, currants and breadcrumbs. Stir through.
3. When the stuffing is cool, compress two handfuls and pack into the boned spatchcock.
4. Wrap the spatchcock back together and put it inside the chicken. Tie the legs together.
5. Place the chicken into a baking tray lined with baking paper. Smear with two tablespoons of olive oil, then season to taste.
6. Preheat the oven to 180°C. Cook the chicken for 90 minutes. Turn off the oven and allow the meat to rest for 30 minutes, then carve and serve with your choice of vegetables.

Copyright CTC Productions 2003