Stuffed Roast Spatchcock With Serafino Bellissimo Sangiovese

Mike Martin - Wednesday, June 28, 2017



Whole Roast Stuffed Spatchcock with Mandarin, Wrapped in Pancetta with Sage, Eggplant and Beetroot


4 whole spatchcock

5 x small mandarins, 1 zested and juiced

4 bamboo skewers

12 sage leaves, washed and picked

8 thin slices rind less pancetta

2 beetroot, peeled and cut into 8 wedges

Olive oil spray

1 large eggplant, cut into 4cm pieces

150 mls chicken stock

20 gms (about 1 1/2tbsp) corn flour

50 mls water

sea salt and cracked pepper



Preheat oven to 200°C

Trim excess fat from the spatchcocks, dry with paper towel and season with sea salt and cracked black pepper, fill the cavity with a washed mandarin, secure the bird around the tail and the legs together by threading with a bamboo skewer or butchers twine

Place sage leaves and pancetta over the birds

Place the chicken stock in a saucepan and reduce by half, mix the cornflour and water together to thicken - if desired, cook for a further 2 minutes, cover and reserve

To roast the birds place the birds in a large baking pan together with the beetroot. Spray with olive oil spray and season with salt & pepper

Bake for 30 minutes for smaller and 40 minutes for larger. Add eggplant after 10 minutes. Remove vegetables and birds, cover and rest for ten minutes

Whilst the birds are resting add the juice of remaining mandarin to the baking pan. When rested cut the birds in half, removing half the mandarin and squeeze juice into the baking pan, reduce then pour the thickened stock in and mandarin zest, mix until combined, add salt and pepper to taste

Serve with the reduced sauce, roast eggplant, beetroot, and half the cooked mandarin


4 large serves. Half the recipe for 4 smaller serves. Appliance temperatures vary so the above times provide an indication of temperature and time required. Test the bird is cooked by inserting a skewer into the thickest part of the bird. The juices should run clear.



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