Roast Spatchcock with Vino Cotto
This restaurant quality meal is easy to make and great for a weeknight meal or entertaining! The beauty of this dish is that you can prepare the marinated bird overnight for the best result.
4 whole spitchcocks (size no.4)
4 lemon zests
4 cloves crushed garlic
4 large springs rosemary, finely chopped
250ml extra virgin olive oil
50ml white wine
1 tbls butter
Grana Padano parmesan
Open bone of spatchcock.
Step1. Using a pair of poultry shears, remove the back bone and neck.
Step 2. Lay the spitchcock skin side down, then carefully remove the rib cage and breast bone with a small knife.
Step 3. Remove the wishbone.
Step 4. Remove thigh bone.
Alternatively, ask the butcher to debone spatchcocks.
Mix together olive oil, lemon zest, rosemary, garlic and pepper.
Rub mix all over spatchcocks, leave to marinate for 8 hours or overnight.
Preheat oven 200C degrees.
Heat oil in a frying pan, gently lay the spatchcocks in the pan on a medium high heat.
Sear for about one minute then turn over and cook for another minute. Then add wine and butter.
Place in a baking tray and bake for 10 minutes or until juices run clear when birds are pierced with a skewer. Cooking time is dependent on size of bird.
In the meantime, make parmesan wafers by finely grating the parmesan and bake on baking paper for 5 – 7 minutes.
Just prior to serving, place the spatchcocks on a warm plate and pour a little of the pan juices over the spatchcocks. Drizzle the plate with vino cotto. Serve with rocket salad dressed with olive oil and Parmesan wafers.