Easter table inspiration – Game Farm spatchcock

With Easter around the corner, you might already be planning for what you’ll serve while gathering with family and friends. You might not be aware that there’s another great roast option, outside of your usual beef, lamb or pork menu… Game Farm’s RSPCA Approved spatchcock.

We chatted with their team about spatchcock, and the best ways to serve it up.

What is a spatchcock, and how does this differ from your normal meat chicken?

Spatchcock is a poussin (young meat chicken) which are grown and then processed at three weeks of age. While we call our poussin, spatchcock, it is also a culinary term identifying the method of preparation for cooking.

What are some of the benefits of spatchcock?

Cooking spatchcock can give you super tender, succulent meat that is full of flavour. It is also quite simple to cook – you can make many of your favourite chicken recipes with less time and more flavour.

Is there a specific way spatchcock should be cooked?

The only specific you need to consider is the size of the bird, which makes for shorter cooking times. Meaning that a quick delicious Easter dinner is just round the corner.

What does it mean to Game Farm to have your spatchcock RSPCA Approved?

Game Farm is a third generation Australian family business that has prided itself on producing the highest quality produce for over 40 years. Having the RSPCA Approved logo on our spatchcock makes us truly proud that customers not only can taste the quality of our products, they are also aware that our spatchcock are reared with good animal welfare in mind.

We do this by providing good lighting, perches, plenty of dry litter on the floor and with enough room to forage and dustbathe.

Do you have any special spatchcock recipes we can use over the long weekend?

Greek spatchcock with lemon beans

4 Game Farm spatchcock
2 lemons, rind finely grated, juiced
1/4 cup chopped fresh oregano
3/4 teaspoon sea salt
2 tablespoons olive oil
2 garlic cloves

Lemon beans
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons lemon juice
500g green beans, trimmed
125g feta cheese, crumbled (Optional)

Use kitchen scissors to cut spatchcock in half lengthways. Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcock and leave to marinate for one hour. Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down. Cook under preheated grill for 10 minutes, basting occasionally with marinade. Turn spatchcock over and cook for a further 10 minutes until cooked through and skin is golden.

Lemon beans
Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the beans until just tender, about two to three minutes. Drain the beans well, toss to combine with lemon mixture and season to taste. (Feta optional)

Visit the Game Farm website for further information

Want more? 5 restaurants you’ll know and love with RSPCA Approved on the menu

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