spatchcock with prosciutto stuffing

spatchcock with prosciutto stuffing simple to make yet taste sensational

Ingredients of spatchcock with prosciutto stuffing

1 spatchcock usually a size 5

1 french eschallot or brown shallots

1 tablespoon of butter

1 breadcrumbs (upto 2 tablespoon)

2 slices of prosciutto finely sliced

1 olive oil to drizzle

Method of spatchcock with prosciutto stuffing

Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter

remove from heat and let it cool

Put the bird on a chopping board,

cut and discard the neck, wing tips and fatty bottom of the bird.

heat the oven to 180C or 170C fan forced

Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour

Drizzle with olive oil and put in the oven for 40 minutes

Can be served with mash potatoes or rice

simple to make yet taste sensational

Ingredients of spatchcock with prosciutto stuffing

1 spatchcock usually a size 5

1 french eschallot or brown shallots

1 tablespoon of butter

1 breadcrumbs (upto 2 tablespoon)

2 slices of prosciutto finely sliced

1 olive oil to drizzle

Method of spatchcock with prosciutto stuffing

Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter

remove from heat and let it cool

Put the bird on a chopping board,

cut and discard the neck, wing tips and fatty bottom of the bird.

heat the oven to 180C or 170C fan forced

Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour

Drizzle with olive oil and put in the oven for 40 minutes

Can be served with mash potatoes or rice