I wanted to say: how easy is that? But that's Ina and this is Donna. While we often think of the word spatchcock in reference to the preparation of a chicken (butterflying it for ease and speed of cooking), in Donna Hay speak a spatchcock is also a very young chicken. Because they are unavailable here, I substituted game hens.
You'll find this a fabulous fall or winter dish, especially when you've had a busy day. Just assemble your ingredients and throw them all together in a roasting pan. Voila! No effort at all. The chorizo gives the dish some zing and the port makes it all luscious.
Donna Hay's Roasted
From Donna Hay Magazine, Issue #82
4 game hens, tied
sea salt and cracked black pepper
1 tablespoon olive oil
2 cups green lentils
3 dried chorizo, sliced
5 shallots, peeled and halved
4 bay leaves
1/4 cup dried porcini mushrooms
3 cups assorted mushrooms
1 1/2 cups port
5 cups hot chicken stock
Preheat oven to 475. Place all ingredients except game hens in a large deep sided roasting
pan. Place game hens on top, sprinkle with olive oil and then salt and pepper.
Roast in oven for 30 minutes* or until game hens are golden and cooked through.
*Note: That's a hot oven, but it still took mine 45 minutes. So make certain the temperature in the thickest part of the leg is 165°F and the juices run clear.