Image courtesy of Gam Farm.
Spatchcock is a particularly versatile game meat, suiting a wide variety of cuisine, particularly Asian. Recipe courtesy of Game Farm.
Roll the spatchcock and tie with string.
Combine the stock ingredients and 1 cup of water in a saucepan just big enough to for the spatchcock, bring to the boil then simmer gently for 10 minutes.
Add the rolled spatchcock to the saucepan and cover with a piece of baking paper. Simmer for 15 minutes.
Remove the spatchcock from the poaching liquid and pat dry with a paper towel.
Heat the oil in a frypan and fry the spatchcock until crisp. Meanwhile reduce the stock slightly and pass through a sieve.
Remove the string from the spatchcock and serve with the spring onion and drizzled with cooking liquid.
Makes 2 servings
| Prep Time: | 15 mins |
| Cooking Time: | 35 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 3059 kj |
| Calories | 731 kcal |
| Fat | 38 g |
| Saturated Fat | 14 g |
| Total Carbohydrate | 57 g |
| Total Protein | 35 g |
| Fibre | 3 g |
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