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    Spatchcock Poussin with Lemongrass Jus

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    Spatchcock Poussin with Lemongrass Jus

    Serves: 4


    • 2 poussin,approximately 400g
    • For the marinade
    • 2 tbsp soy sauce Juice of 1/2 a lime
    • ½ tsp honey
    • For the stock
    • Oil
    • Trimmings, from poussin
    • 1 small carrot
    • 4 inch piece leek
    • 1 inch piece root ginger
    • 1 clove garlic
    • 1 stick celery
    • 1 stem lemon grass


    1. For the marinade Mix the marinade ingredients together.
    2. Place the poussin, breast side down on a chopping board. Using a heavy knife cut either side of the backbone. Open the poussin out and flatten it. Trim off the wing tips and the excess skin. Repeat with the second poussin then place these in a shallow dish and pour over the marinade. Leave to marinate for 30 minutes, turning once or twice.
    3. For the stock Meanwhile, heat the oil and fry the trimmings from the poussins and the roughly chop the stock vegetables until lightly browned. Now add the crushed garlic, finely chopped ginger and the crushed and chopped lemon grass. Fry for a further minute, add a scant 290ml of water and simmer for 20 minutes.
    4. Strain the stock into a clean pan, pressing down hard on the vegetables to extract as much flavour as possible.
    5. Finely slice the chilli, removing the seeds if you want the dish to be less powerful, peel and finely dice the ginger. Cut the bulb from the stem of the lemon grass and chop this too, crushing it with the blade of the knife to release the flavour. Mix the seasoning into the stock along with the soy sauce and simmer to reduce to give you about 150ml of highly seasoned jus.
    6. Heat the grill and when hot, grill the poussins for about 10 minutes each side, brushing often with the reserved marinade, the skin should be nicely browned. To test the poussin, insert a knife tip into the thigh, if the juice is not pink, the birds are ready.

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    Serving tips

    Serve half a poussin per person with some steamed rice, some lightly cooked green beans and a little of the strained jus spooned over.


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