Roast Spatchcock with Orange-chestnut stuffing

An instant classic at my place was this little dish.

A succulent little roast bird, stuffed full of the autumn-winter flavours of chestnuts, blood orange and vegetables steaming forth with an aroma that just says roasts are meant to be part of the winter menu.

Ingredients

Spatchcock and roast vegetables

  • 2 small roasting spatchcocks
  • 2 Heritage Carrots
  • 4 amall potatoes
  • 2 spanish onion
  • 4 baby swedes
  • 4 baby beets
  • 4 roma tomatoes
  • 2 corn cobs cut in half
  • goose / duck fat or butter

Chestnut and Orange Stuffing
(makes stuffing for 2 spatchcocks or one chicken)

  • 16 whole chestnuts
  • 8 walnuts
  • 3 blood oranges
  • 30 g  unsalted butter
  • 1 spring onion, finely sliced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 fresh sage leaves
  • 1 cup of bread crumbs
  • sea salt and freshly
  • ground black pepper

Directions

Stuffing

  • Cut a slit into the chestnuts and roast in the oven at 100*C for 20 minutes
  • Remove from oven and peel the chestnuts, roughly chopping them and place into a bowel
  • shell the walnuts, crush the meat and add to bowl
  • peel and dice two of the oranges and cut into cubes, add to bowl
  • in a small frypan, melt the butter and quickly sauté the onion, garlic, celery and carrots
  • roughly tear the sage leaves and toss into the frypan to heat, then remove from heat and pour into the bowl
  • add the bread crumbs, salt and pepper and mix the ingredients
  • Additional moisture, if required, should be from the juice of the last orange then set aside.

Spatchcocks

  • Preheat oven to 200*C
  • Clean the spatchcocks and pat dry
  • fill cavity with the stuffing
  • add a knob of fat or butter under the breast skin
  • use a silicon band or twine to tie the legs to the parsons nose
  • set aside

Roast Vegetables

  • par boil the potatoes
  • Peel the carrots, cutting into quarters (or halves if small)
  • wash the swedes and beets and peel the root hairs (pay attention in-between the stalks as grains of soil can get stuck there)
  • peel and half the onion
  • slice roma tomatoes in half, lightly salting and drizzling olive oil over them
  • lightly salt and oil the corn cobs
  • arrange the vegetables onto the roasting tray
  • Add the spatchcocks, breast side up.
  • place in oven and after 5 minutes, reduce heat to 180*C
  • Roast for 30 to 40 minutes or until vegetables and birds look golden

 

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