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Beer Braised Spatchcock on Stout and Preserved Lemon Risotto

Try this spatchcock recipe for a hearty dinner dish.


  • Beer braised spatchcock

  • 6 spatchcocks # 4 -5 one per person or #7 – 8 for half per serve

  • 12 slices of prosciutto

  • dried prunes and apricots 4 of each for each bird

  • Beer - A German wheat beer, Franziskaner Hefe Weissbier

  • Stout and Preserved Lemon Risotto

  • 6 cups chicken stock, home made is best but Massels is pretty good.

  • 2bsp butter

  • 1 small – medium onion finely diced

  • 300g arborio rice

  • 1 cup of Coopers Stout – must be Coopers for its strength of body, flavour and bitterness

  • Dried porcini mushrooms

  • Preserved lemon – Maggie Beers – use half to one rind only no flesh

  • 2 cups peas Frozen are fine, heat them in microwave before adding to pan

  • 1tbsp butter

  • 1tbsp fresh grated parmesan


  • Beer braised spatchcock:

  • 1.

    Wash and dry spatchcocks.

  • 2.

    Place prunes and apricots into cavity of bird and then wrap the prosciutto around the bird securing with toothpicks.

  • 3.

    Brown each bird on all sides in a hot pan with olive oil then place in a baking tray.

  • 4.

    Pour beer into tray so that it comes about halfway up the side of the birds.

  • 5.

    Cover the tray with alfoil, tightly sealing the sides – use two pieces of alfoil so as to form a tent over the top of the tray. Once tightly sealed pierce the foil once only so steam may escape then place in a preheated oven.

  • 6.

    Cook at about 180 for approximately one and a half-hours to two hours. I like to cook it slowly but sometimes the joints don’t get enough heat to cook through, so check before serving.

  • Stout and Preserved Lemon Risotto:

  • 1.

    Bring stock to boil then turn down to simmer.

  • 2.

    Soak the porcini in boiling water, squeeze then chop up finely reserving some of the mushroom liquid for extra flavour.

  • 3.

    Melt butter in pan add onion and sweet till softened.

  • 4.

    Add rice and coat thoroughly.

  • 5.

    Throw in mushrooms and some of the reserved liquid if you wish. Beer goes in once all the mushroom liquid is soaked up.

  • 6.

    Stir rice constantly as beer is absorbed add a ladle of stock and keep doing this until you have about one and a half ladle of stock left.

  • 7.

    Add your hot peas and the Preserved lemon then the last of your stock.

  • 8.

    Stir to combine and when most but not all of the liquid is soaked up turn off heat add butter and parmesan.


Hefe Weissbier is a lovely rich wheat beer with both fruit and sour overtones that complement the spatchcock.
If you wish - serve with a simple mixed lettuce salad including rocket, dressed simply with olive oil and balsamic.

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