Whole Roasted Spatchcock with Prunes and Verjuice

Filled with a flavourful stuffing and served with a sauce of prunes and verjuice, these whole spatchcock are an elegant addition to your Christmas table.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
4 spatchcock, approx. 500g each.
1 cup chickpeas, drained and rinsed
½ cup pitted prunes, roughly chopped
½ cup pistachios, roughly chopped
¼ cup capers, roughly chopped
150 g unsalted butter at room temperature, finely chopped & divided
1 tbsp rosemary leaves, finely chopped
2 tbsp parsley leaves, finely chopped
2 tbsp thyme leaves, finely chopped
2 tsp table salt
1 tsp freshly ground black pepper
1 tbsp smoked paprika
1 ½ cups verjuice
½ - ¾ cup olive oil
For the Prune and Verjuice Sauce
½ cup pitted prunes, roughly chopped
½ cup verjuice
2 bay leaves
Roasting pan juices
Table salt
Freshly ground black pepper
How do I make it?
Preheat oven to 200C.
Combine chickpeas, prunes, pistachios, capers, and 50g butter in a bowl, and mix well. Divide mixture and insert into the cavity of each spatchcock.
Add remaining 100g butter with rosemary, parsley and lemon thyme to a bowl and work the mix until combined.
Use your fingers to work underneath the skin of the spatchcock, separating it from the meat to create a pocket to spread the herbed butter. When herb butter has been rubbed into the meat, close the cavity with a toothpick or skewer.
Add olive oil, smoked paprika, salt and pepper to a small bowl and mix. Brush mixture over the skin of the spatchcock until well covered.
Pour verjuice into a roasting dish. Transfer spatchcocks to a wire rack, place it over the roasting dish and cook for 20 minutes. Reduce the temp to 180C and cook for a further 20 minutes, or until spatchcock are cooked. Remove from oven, cover with foil and allow to rest.
Meanwhile make sauce by adding prunes, verjuice, and bay leaves to a small saucepan over medium heat. Bring to the boil and simmer for 3 minutes. Add roasting dish juices and simmer for 10 minutes. Remove bay leaves, whisk sauce to break up the prunes and pour into a sauce boat.
Serve spatchcock whole with sauce on the side.