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Poussin/Baby Chicken - spatchcocked & spiced

a delicious way of roasting poussin. Spatchcocking is easy and explained here.
The sauce is Indian in style, but not hot.
Plain boiled rice is the ideal accompaniment, perhaps followed by a mixed salad.

Ingredients

For 4 helpings (but the the dish could be cooked for one or many more just as easily)

4 Poussin
60gr/2 oz Butter
Salt and freshly-ground Black Pepper

For the Spiced Butter:

120gr/4 oz Butter, at room temperature
1 teaspoon (5ml) Ground Coriander, ½ teaspoon (2ml) Ground Cloves, 1 teaspoon (5ml) Ground Ginger, Salt and freshly-ground Black Pepper - or 2 teaspoons (ml) Berbere Spice Mix from www.gourmetherbs.co.uk (http://www.gourmetherbs.co.uk) & Salt to taste.

For the Sauce:

1 large, or 2 medium Onions, finely-chopped
30gr/1 oz Butter
1 tablespoon (15ml) Vegetable Oil
1 teaspoon (5ml) Turmeric
½ (2ml) Ground Ginger
225ml/8 fl oz Crème Fraîche
1 tablespoon (15ml) Sultanas
Salt and freshly-ground Black Pepper

Method

First spatchcock the poussin-

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Put each poussin breast side up on a chopping board. With a sharp, heavy, knife, insert this inside the poussin and cut right through the centre of each back bone (the one resting on the board). Open the birds flat, then 'lean on them, to make them flatter. Turn the birds over, then with a very sharp small knife carefully remove all the bones from the back (most of these will be small ribs). You are then left with an easy to eat bird with a breast bone and two leg joints. 'Lean' on the birds again to make them as flat as possible - you are now ready to proceed.

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Season the birds, on both sides, with a little salt and pepper, then smear them with butter. Roast then in the oven, set at 200C/400F/Gas6 for 20 minutes.

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While they are roasting make the cream together all the spiced butter ingredients, and set aside.

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When the 20 minutes are up, remove the poussin from the oven and allow them to cool a little while you heat up a grill.

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Coat the birds with the spiced butter and grill them for 10 minutes, basting them occasionally with the butter. It makes cleaning up easier, if you line the grill pan with tin foil.

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While the birds are grilling, make the sauce - Gently 'sweat' the chopped onions in the butter and oil until they are golden.

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Add the ginger and turmeric and mix well in. Cook for about 2 minutes before adding the sultanas. Set aside until you are ready to serve.

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Add the crème fraîche to the onion mixture and heat through, but don't allow to boil. Season to taste with a little salt and pepper.

Serve, with the sauce separate, so people can help themselves.

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