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How to make Glazed spatchcocks

Yield = 8
Prep time: 0:10
Cook time: 1:30
Total time: 1:40

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.