Madison
Ingredients
Method
1.Preheat the oven to 190°C.
2.Wash the spatchcock under cold running water then dry with paper towel.
3.Mix the butter, garlic and chopped rosemary until combined, set aside.
4.Gently create a pocket between the skin and the flesh of each spatchcock and using your fingers, fill with the rosemary butter. Wrap two slices of pancetta around each breast, top with a stalk of rosemary and cover with another slice of pancetta.
5.Tie the legs together with cooking twine and season with salt and pepper.
6.Place the birds on a baking dish and cook in the oven for 35-40 minutes.
To peel garlic easily, crush the individual cloves with the flat side of your knife. The skin will split and can be easily peeled away. Experiment using different ingredients to flavour the butter, such as chill flakes, chopped anchovies or any other fresh herbs. Tying the spatchcock with cooking twine is known as trussing, and is done to help the birds keep their shape during cooking.
Note
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