Save to your scrapbook
Sticky spatchcock poussins & griddled salad onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 cloves garlic, crushed
2 x 20g packs fresh rosemary, stalks removed and leaves chopped
2 tbsp clear honey
Zest and juice of 1 lemon
1 tsp black sea salt, crushed
3 tbsp rapeseed oil
4 x 500g packs Gressingham Corn Fed Poussins
2 x bunches salad onions, trimmed
1. To make the marinade, mix the garlic, rosemary, honey, lemon zest and juice, salt and 2 tbsp oil in a bowl.
2. To spatchcock the poussins, remove the string, turn the bird over (breast-side down) and, using kitchen scissors, cut along either side of the backbone to remove it. Turn the poussin back over and press down with the back of your hand to flatten. (Remember to wash your hands, surfaces and all utensils thoroughly afterwards.)
3. Place the poussins in a large tray and rub them all over with the marinade. Cover the tray with clingfilm and place in the fridge for at least 30 minutes.
4. Preheat the oven to 200ºC, gas mark 6. Place the poussins onto a rack over a foil-lined tray and bake in the preheated oven for 25 minutes. Finish on the barbecue or griddle pan for a further 10 minutes (5 minutes on each side) until the skin is crisp and the meat is tender and cooked through with no pink meat.
5. Remove the poussins from the barbecue and leave to rest. Meanwhile, rub the salad onions in the remaining oil, season with black sea salt and griddle for a few minutes until charred and softened. Serve the poussins with the salad onions and a bowl of Waitrose Wheatberries, Lentils & Green Vegetables.
Typical values per serving: