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Spatchcocked Poussin with Garlic and Herbs
Spatchcocked Poussin with Garlic and Herbs is a modern British recipe for a dish of baby chickens that are opened and flattened out, coated in garlic butter, basted with a blend of olive oil, lemon juice and herbs before being cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Spatchcocked Poussin with Garlic and Herbs.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Herb RecipesChicken RecipesFowl RecipesBritish Recipes
Spatchcocked Poussin with Garlic and Herbs a Classic British recipe for a dish of baby chickens that are opened and flattened out, coated in garlic butter, basted with a blend of olive oil, lemon juice and herbs before being cooked on a barbecue.
Ingredients:
2 poussins (baby chickens), about 500g each
75g butter
2 garlic cloves, crushed
2 tbsp fresh mixed herbs, chopped
For the Baste:
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp mixed herbs, chopped
salt and freshly-ground black pepper, to taste
Method:
Sit the chickens on their breasts then use a pair of sharp scissors or kitchen shears to cut down along the entire length of the backbones. Carefully open the birds out as much as possible then arrange, breast side uppermost, on a chopping board.
Press down firmly on the breast bone to break it and to flatten the bird. Thread 2 skewers diagonally through each bird to hold it flat.
Mix together the butter, garlic and herbs in a bowl, beating until thoroughly mixed. Lift the skin from the breasts of the birds and stuff the butter mixture evenly under the skin of the breasts.
Now mix together all the ingredients for the baste in a bowl. Arrange the birds, bone side down on a barbecue grill over medium hot coals. Cook for about 25 minutes, basting with the lemon and herb baste mixture. Turn the birds over and brush with the baste then cook for 15 minutes, basting frequently, until the birds are thoroughly cooked through.
Serve immediately.
