Spatchcocks With Potato Bacon Stuffing

The ingredient of Spatchcocks With Potato Bacon Stuffing

• 1 tbsp olive oil
• 5 rashers 250g bacon rind removed roughly chopped
• 1 large onion roughly chopped
• 2 celery sticks roughly chopped
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh lemon thyme
• 4 cold roast potatoes chopped if large see notes
• 1 2 cup fresh white breadcrumbs
• 1 4 cup chopped fresh parsley
• good squeeze of lemon juice
• 4 small spatchcocks see notes
• 50g unsalted butter softened

The Instruction of spatchcocks with potato bacon stuffing

• preheat the oven to 200u00b0c
• heat oil in a frying pan add bacon and onion and cook over medium heat for 5 minutes until bacon starts to crisp add celery sage and thyme and cook for 1 minute then add the potatoes breadcrumbs and parsley season with salt and pepper and the lemon juice then stir to combine
• spread on a tray to cool stuff the spatchcocks with the mixture and tie the legs together with kitchen string
• rub spatchcocks with butter place on a baking tray and cook in the oven for 50 minutes until golden set aside to rest for 5 6 minutes before serving cut the string pull out some of the stuffing and place the spatchcock on top
• serve with green vegetables or a salad

Nutritions of Spatchcocks With Potato Bacon Stuffing

fatContent: 922 54 calories
saturatedFatContent: 62 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 66 grams protein
sodiumContent: 276 milligrams cholesterol

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