spatchcock with prosciutto stuffing

spatchcock with prosciutto stuffing

2 reviews, 5 star(s). 50% would make again

Ready in 1 hour

easy dish, that can be prepared and leave in the oven to cook while giving kids bath


1 spatchcock; usually a size 5
1 french eschallot or brown shallots
1 tablespoon of Butter
breadcrumbs; (up to 2 tablespoon)
2 slices of prosciutto; finely sliced
olive oil; to drizzle

Original recipe makes 2



Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter

remove from heat and let it cool

Put the bird on a chopping board,

cut and discard the neck, wing tips and fatty bottom of the bird.

heat the oven to 180C or 170C fan forced

Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour

Drizzle with olive oil and put in the oven for 40 minutes

Can be served with mash potatoes or rice

Alert editor   

simple to make yet taste sensational

Calories Per Serving: 365 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Corwin26 3y ago

can be served whole as a big main, or cut into 1/2 [I posted this recipe.]
Lili4angel 6y ago

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