Friday, 22 October 2010

Spatchcocked Poussin

Spatchcocked Poussin

1 whole spring chicken (poussin)
1 tsp minced garlic
1 tsp minced ginger
1 tbsp sesame oil
1 tbsp hoisin sauce
zest of 1 lime
juice of 1 lime
brown sugar
salt and pepper

To spatchcock the poussin, use a sharp pair of scissors and cut down either side of the spine. Take out the spine, then press down on the breastbone of the poussin to open it out flat.

Mix the rest of the other ingredients and rub the marinade all over the chicken pieces, place in a large ziplock bag and marinate at least an hour or better still overnight.

Preheat oven at 180C.

Place the poussin on the rack of a roasting pan. Roast for 30-40 minutes or until the poussin is reddish-gold on top, and cooked through.