Gressingham whole spatchcook poussin in sea salt & black pepper450g

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Gressingham whole spatchcook poussin in sea salt & black pepper
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£3.57(£7.94/kg)3.57
Spatchcock Poussin with sea salt and four pepper seasoning
With sea salt and four pepper seasoning. Ready in 50 minutes.Spatchcock Poussin Our spatchcock poussin from our friends the Leon family in Brittany, are a special breed that's naturally slow growing so you get meat that's young and tender yet thoroughly flavourful.

    Poussin (98%), Sea Salt and Four Pepper Seasoning (2%), Sea Salt and Four Pepper Seasoning contains: Sea Salt, Maltodextrin, Green Bell Pepper, Black Pepper, White Pepper, Red Bell Pepper, Sunflower Seed Oil, Paprika

    . This pack provides 2 servings

    Typical values(cooked as instructions): Per 100g:Per serving:
    Energy884kJ1078 kJ
    Energy212kcal258 kcal
    Fat13g16 g
    Of which Saturates6.2g7.5 g
    Carbohydrate<0.5g<0.5 g
    Of which Sugars<0.5g<0.5 g
    Fibre<0.5g0.6 g
    Protein23g28 g
    Salt0.58g0.71 g

    Preparation and Usage

    1. Flatten the bird out. 2. Roast for 40 minutes. 3. Rest for 10 minutes.

    Origin Information

    • France

    Oven cook

    'Spatchcock' means the bird has been cut along the spine and spread flat for fast and even cooking.Here's how to oven cook from chilled.Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5.1. Remove the poussin from the pack and lay it flat, skin-side up, on a baking tray.2. Cook for 40 minutes in the middle of the oven.3. Let the poussin rest for 10 mins and serve.All ovens vary in performance; this is a guide only.

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