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Spatchcocks With Macadamia Stuffing And Mango Chutney Glaze

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Spatchcocks With Macadamia Stuffing And Mango Chutney Glaze is a delicious and sumptuous chicken preparation. You will definitely get hooked to the flavors of this dish. Try the Spatchcocks With Macadamia Stuffing And Mango Chutney Glaze recipe and surprise your family with this tasty and filling dish.
Ingredients
  Spatchcocks 3 3⁄5 Kilogram (Baby Chickens, 6 Birds Of 600 Gram Each)
  Butter 60 Gram, melted
  Onion 1 Small, finely chopped
  Butter 125 Gram
  Mushrooms 3 Large, chopped
  Diced white bread 4 Cup (64 tbs) (Day-Old)
  Cucumber 1 , peeled, seeded and finely chopped
  Chopped macadamia nuts 1⁄2 Cup (8 tbs)
  Sultanas 1⁄2 Cup (8 tbs)
  Ground cloves 1⁄4 Teaspoon
  Chopped fresh sage/1 teaspoon dried sage 2 Teaspoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1 Tablespoon
  Cream of tartar 1⁄4 Teaspoon
  Orange juice 3⁄4 Cup (12 tbs)
  Orange 1 , rind peeled thinly and cut into fine matchstick strips
  Mango chutney 1 Cup (16 tbs)
Directions

To make the stuffing, cook onion gently in butter until soft. Remove from heat and mix with remaining stuffing ingredients. To make the glaze, combine sugar, vinegar and cream of tartar in a small saucepan, bring to the boil, cover and boil gently 5 minutes. Remove from heat, stir in orange juice and rind and cook on fairly low heat, stirring, until smooth. Stir in chutney. Wipe chickens inside and out with damp paper towels. Stuff loosely, truss and sprinkle with salt and pepper. Place on a rack in a roasting pan, brush with butter and roast in a hot oven 200C (400F) for 30 mutates. Reduce heat to moderate 180C (3BSF) and roast 15 minutes more. Brush chickens with glaze and roast them, brushing them every 10 minutes with glaze, for a further 30 minutes. Remove trussing strings, arrange chickens on a heated platter and garnish with a small bouquet of fresh sage or watercress

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Servings: 
6

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