Serves 8
12 garlic cloves
4 rosemary sprigs
4 x 500g spatchcocks
Olive oil, to drizzle
1 cup (320g) quince paste or quince jelly
1 cup (250ml) cranberry juice
1/4 cup (60ml) verjuice
Pan stuffing (recipe follows) and watercress sprigs, to serve
Place 3 garlic cloves and 1 rosemary sprig into the cavity of each spatchcock, then tie the legs together with kitchen string.
Season and place on a baking tray, then drizzle with oil. Roast for 15 minutes.
Meanwhile, place the quince paste, cranberry juice and verjuice in a saucepan over medium-low heat.
Cook, stirring, for 3-4 minutes until the quince paste dissolves. Reduce heat to low, then cook, stirring, for 5-6 minutes until thickened.
Brush spatchcocks with glaze and roast, basting every 10 minutes, for a further 45 minutes or until cooked through. (Rotate the tray if browning unevenly.)
Remove from oven and rest for 10 minutes.
Serve with stuffing and watercress.
