Roast Spatchcock Chicken with Peppercorn and Thyme Stuffing Ingredients Robertsons Salt 62.5 g Rama Margarine 5 ml Robertsons Thyme 500 ml Soft Breadcrumbs 1 Egg Lightly beaten 30 ml Robertsons Mixed Peppercorn Paste 80 ml Milk 125 ml Onion Finely chopped
Instructions 1. In a pan melt the margarine over a low heat 2. SautĂŠ the chopped onion in the margarine until lightly coloured and remove from heat 3. Stir through the Thyme and breadcrumbs 4. Stir in the egg and Mixed Peppercorn Paste and enough milk to make the stuffing moist 5. Season with Salt and pepper 6. Spoon the stuffing under the skin of the chicken 7. Rub the outside of the chicken with margarine 8. Place the chicken breast side up on a rack in a shallow roasting tray 9. Roast stuffed chicken at 200 C until done and golden and cooked through
You can find this recipe online at: www.robertsons.co.za/recipes/roast-spatchcock-chicken-withpeppercorn-thyme-stuffing