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Mushroom & Craisin Stuffed Spatchcock

  • Serves: 4
  • Cooks In: 1 hour
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Ingredients

1kg cup mushrooms
2 tbs olive oil
80g butter, melted
1 large brown onion, finely chopped
2 ½ cups day-old breadcrumbs
80g pistachio kernels, toasted, chopped
1 cup dried craisins
1 bunch thyme
6 x 500g spatchcock, rinsed, pat dry
100g baby spinach leaves

Method

1

Dice 200g mushrooms, trim remaining 800g and set aside. Heat oil and 60g butter in a frying pan over medium heat. Add onion, cook, stirring for 5 minutes or until soft. Increase heat to high, add diced mushrooms and cook 5 minutes until golden. Set aside to cool. Transfer to a large bowl add breadcrumbs, pistachios, ? cup craisins and 1 tablespoon thyme leaves. Season to taste, mix until well combined.

2

Preheat large roasting pan and oven to 220°C or 200°C fan forced. Loosely fill spatchcockcavities with stuffing. Tie the legs together and brush both sides with remaining butter.

3

Scatter trimmed mushrooms and remaining thyme over base of hot pan. Nestle spatchcocks in between mushrooms and roast for 45 minutes. Remove from oven. Increase oven to 250°C or 230°C fan forced.

4

Remove spatchcocks to aclean pan and roast a further 5-10 minutes until golden and cooked through. Toss the spinach leaves and remaining craisins with roasted mushrooms and serve with spatchcocks.

Ingredients

 1kg cup mushrooms
 2 tbs olive oil
 80g butter, melted
 1 large brown onion, finely chopped
 2 ½ cups day-old breadcrumbs
 80g pistachio kernels, toasted, chopped
 1 cup dried craisins
 1 bunch thyme
 6 x 500g spatchcock, rinsed, pat dry
 100g baby spinach leaves

Directions

1

Dice 200g mushrooms, trim remaining 800g and set aside. Heat oil and 60g butter in a frying pan over medium heat. Add onion, cook, stirring for 5 minutes or until soft. Increase heat to high, add diced mushrooms and cook 5 minutes until golden. Set aside to cool. Transfer to a large bowl add breadcrumbs, pistachios, ? cup craisins and 1 tablespoon thyme leaves. Season to taste, mix until well combined.

2

Preheat large roasting pan and oven to 220°C or 200°C fan forced. Loosely fill spatchcockcavities with stuffing. Tie the legs together and brush both sides with remaining butter.

3

Scatter trimmed mushrooms and remaining thyme over base of hot pan. Nestle spatchcocks in between mushrooms and roast for 45 minutes. Remove from oven. Increase oven to 250°C or 230°C fan forced.

4

Remove spatchcocks to aclean pan and roast a further 5-10 minutes until golden and cooked through. Toss the spinach leaves and remaining craisins with roasted mushrooms and serve with spatchcocks.

Mushroom & Craisin Stuffed Spatchcock

Tags:

 Chicken, Dinner, Gourmet

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