Spatchcocks with a Herb Butter and Sage and Bacon Sauce
Elevate your dinner table with the irresistible charm of Spatchcocks with Herb Butter and Sage and Bacon Sauce, a dish that combines succulent chicken, fragrant herbs, and rich, decadent flavors. Perfect for entertaining or a special family meal, this recipe features tender spatchcocks infused with a buttery blend of garlic, parsley, thyme, and lemon zest, nestled under crispy golden skin. Complemented by a luscious sage and bacon sauce, crafted from crispy streaky bacon, creamy chicken stock, and a splash of dry white wine, every bite is a savory delight. With a prep time of just 20 minutes and a stunning presentation, pair these golden-roasted spatchcocks with fresh greens or roasted vegetables to create a show-stopping centerpiece. Keywords: spatchcock recipe, herb butter chicken, sage and bacon sauce, roasted spatchcock, special dinner recipe.
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Recipe Information
Ingredients
- 2 pieces spatchcocks (small chickens, about 1.2kg each)
- 100 grams unsalted butter, softened
- 2 pieces garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 100 grams streaky bacon, chopped
- 6 leaves sage leaves, finely sliced
- 250 ml chicken stock
- 125 ml dry white wine
- 100 ml cream
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 200°C (390°F). Line a baking tray with foil or parchment paper.
Place the spatchcocks breast-side down. Using kitchen scissors, cut along one side of the backbone, then the other, to remove it. Flip the birds over and press down firmly on the breastbone to flatten them. Pat the spatchcocks dry with paper towels.
In a small bowl, combine the softened butter, minced garlic, parsley, thyme, lemon zest, salt, and pepper. Mix well to create the herb butter.
Using your fingers, gently separate the skin from the breast and leg meat of the spatchcocks. Spread the herb butter evenly under the skin, covering as much area as possible. Rub the olive oil over the exterior skin of the birds and season with additional salt and pepper.
Place the prepared spatchcocks on the baking tray and roast in the preheated oven for 40-50 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is golden and crispy. Baste occasionally with pan juices if desired.
While the spatchcocks are roasting, prepare the sage and bacon sauce. Heat a medium-sized skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy, then remove it with a slotted spoon and set it aside.
In the same skillet, add the sliced sage leaves to the rendered bacon fat. Cook briefly until fragrant, then deglaze the pan with the white wine, stirring to scrape up any browned bits.
Once the wine has reduced by half, add the chicken stock and cream. Simmer gently until the sauce thickens slightly, about 5-7 minutes. Stir in the cooked bacon pieces and season to taste with salt and black pepper.
Once the spatchcocks are finished cooking, allow them to rest for 5-10 minutes before carving.
Serve the spatchcocks with the sage and bacon sauce drizzled on top or on the side. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
6611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.5 g | 648% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1979 mg | 660% | |
| Sodium | 5936 mg | 258% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 451.3 g | 903% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 453 mg | 35% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5344 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
