Christmas Chicken



Bread sauce:


  1. Preheat the oven to 180°C. Cross 2 pancetta slices over each spatchcock, season and drizzle with oil. Roast for 40 minutes or until the juices run clear when the thigh is pierced.
  2. While spatchcocks are roasting, make the sauce. Melt butter in a pan over low heat. Add onion and cook for 5 minutes or until softened. Add cream, bay and cloves and stir for 2–3 minutes. Remove from heat and stand for 20 minutes to infuse. Discard bay and cloves, then puree in a food processor and set aside.
  3. Simmer crumbs and milk in a pan on low heat for 5–6 minutes, stirring, until smooth. Add onion puree and nutmeg, then season. Cover surface of the sauce with baking paper.
  4. Remove birds from pan and leave to rest while you make a gravy. Place roasting pan on the stove over medium heat. Add wine, stock and jelly, then simmer, stirring and scraping pan, for 5-6 minutes until gravy thickens.
  5. Serve spatchcocks with gravy and bread sauce, topped with extra crumbs if desired. 


Serves 4.

    Recipe by Valli Little.

    Ingredients for Christmas Chicken

    Rosto Extra Virgin Olive Oil Mellow 750ml

    $13.69 ea

    Campbells Real Stock Chicken 1L

    $2.99 ea

    Beerenberg Red Currant Jelly Sauce 300g

    $4.29 ea

    Solomans Bread Crumbs 250g

    $3.99 ea

    Onion Brown Each

    $1.00 ea

    A2 Full Cream Milk 2L

    $6.95 ea