Glazed Spatchcocks

Delicious individual spatchcocks add a gourmet touch to your dinner party.

The ingredient of Glazed Spatchcocks

• 12 garlic cloves
• 4 rosemary sprigs
• 4 x 500g spatchcocks see notes
• olive oil to drizzle
• 1 cup 320g quince paste or quince jelly see notes
• 1 cup 250ml cranberry juice
• 1 4 cup 60ml verjuice see notes
• pan stuffing see related recipe to serve
• watercress sprigs to serve

The Instruction of glazed spatchcocks

• place 3 garlic cloves and 1 rosemary sprig into the cavity of each spatchcock then tie the legs together with kitchen string season and place on a baking tray then drizzle with oil roast for 15 minutes
• meanwhile place the quince paste cranberry juice and verjuice in a saucepan over medium low heat cook stirring for 3 4 minutes until the quince paste dissolves reduce heat to low then cook stirring for 5 6 minutes until thickened
• brush spatchcocks with glaze and roast basting every 10 minutes for a further 45 minutes or until cooked through rotate the tray if browning unevenly remove from oven and rest for 10 minutes serve with stuffing and watercress

Nutritions of Glazed Spatchcocks

fatContent: 465 811 calories
saturatedFatContent: 14 8 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 22 6 grams sugar
proteinContent: n a
cholesterolContent: 54 6 grams protein
sodiumContent: 167 milligrams cholesterol

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