Stuffed spatchcock

Stuffed spatchcock

Punjeni pilici


This is a great dish for Sunday lunch. Traditionally in Croatia on Sunday we serve a good bone broth soup followed by a roast. Normally this dish is served with roast vegetables and a hand-cut pasta called rezanci. The pasta is cooked in water then drained and put in the roasting tray with the spatchcock to soak up all the roasting juices. Make sure you leave some room for dessert!


Quantity Ingredient
4 spatchcock
50 grams butter, melted
1 red capsicum, thickly sliced
5 shallots, halved
8 waxy potatoes, halved, such as desiree, sebago or nicola
100 grams lard, melted and kept hot


Quantity Ingredient
1 brown onion, finely chopped
50ml extra virgin olive oil
1 clove garlic, crushed
3 slices white bread
250ml milk
200 grams veal, minced, from the shoulder or neck
100 grams chicken livers
50 grams smoked bacon
1 eggs
1 sprig rosemary, chopped


  1. To make the stuffing, heat the olive oil in a frying pan over high heat and sauté the onion until golden brown. When it’s almost done, add the garlic and sauté for another couple of minutes. Leave the onion and garlic to cool.
  2. Soak the bread in the milk then squeeze most of the milk out of the bread and set aside.
  3. In a mincer, mince the veal, chicken livers, smoked bacon and softened bread. If you don’t have a mincer you could chop it all finely with a knife.
  4. Put the minced meat in a bowl, add the cooled onion and garlic mixture, the egg and rosemary. Season well with salt and pepper.
  5. For this dish you can debone the spatchcock or just fill the cavity without deboning. If you are deboning the spatchcock, cut the spines out using kitchen scissors. With a boning knife, remove all the bones except the bones in the legs and wings.
  6. Brush the inside of the spatchcock with the butter and season well. Stuff the spatchcock with the filling and close with a skewer.
  7. If you are not deboning the spatchcock, just place the stuffing inside and close the bird with a skewer or toothpick.
  8. Preheat the oven to 190°C.
  9. Put the spatchcock in a greased roasting tin. Arrange the vegetables around the birds. Pour the hot lard over the spatchcock and vegetables and bake for 30 minutes, basting with the pan juices from the bottom of the tin every 5–10 minutes. Serve hot.
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