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Chicken Recipes

Verjuice roasted spatchcock stuffed with sourdough and soft herbs

Verjuice roasted spatchcock stuffed with sourdough and soft herbs
  • 4 x 500g spatchcock
  • 1 tbsp (20ml) olive oil
  • 1/3 cup (80ml) verjuice
  • 1 cup (250ml) chicken stock
  • Sautéed cavolo nero or silver beet, to serve


  • 1 tbsp (20ml) olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 3 slices (75g) sourdough or other strong bread, cut into small dice
  • 10 fat black olives, roughly chopped
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 tbsp basil, finely chopped
  1. Pre-heat oven to 180ºC (160ºC fan-forced). Wash spatchcocks and pat them dry with paper towels.
  2. For stuffing, heat 1 tablespoon olive oil in a frying pan over medium heat, add onion and cook for a few minutes or until soft but not coloured. Add garlic and cook for a minute more. Place in a bowl and allow to cool. When cool, add the remaining stuffing ingredients. Season to taste with salt and pepper.
  3. Fill spatchcock equally with stuffing and place breast side down on a rack in a baking tray. Sprinkle with salt and pepper, rub with 1 tablespoon olive oil, drizzle with half the verjuice and cook for 15 minutes. Turn breast side up and cook for a further 15 to 20 minutes or until golden. Test to see if it's done by piercing in the thickest part of the thigh with a skewer to ensure clear juices run out and that the bone is not pink. Remove to a plate to rest while you make the sauce.
  4. Place baking tray with its pan juices over medium heat. Add remaining verjuice and chicken stock. Bring to the boil and allow to simmer for 5 minutes or until reduced. Season with salt and pepper.
  5. Serve spatchcock with sautéed cavolo nero or silver beet and the sauce.
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