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Spatchcock poussin with Asian pesto
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500g Gressingham Corn Fed Poussin
FOR THE PESTO
2 cloves garlic
1 red chilli
½ x 25g pack Thai basil
28g pack fresh coriander
1 tbsp fish sauce
Zest and juice of 2 limes
1 tbsp soft brown sugar
3 tbsp sunflower oil
1. Preheat the oven to 200°C, gas mark 6 and light a barbecue to preheat until hot.
2. Start by making the marinade. Place the pesto ingredients in a small blender and pulse to a rough paste.
3. To spatchcock the poussin, turn the bird over breast-side down and using kitchen or poultry scissors, cut along both sides of the backbone to remove it. Turn the poussin back over and press down to flatten. Loosen the skin with your fingers to allow room to push the marinade under.
4. Divide the pesto in two, reserving half to serve. Use the other half to rub under the skin and coat on top then place on a rack over a foil-lined tray. Wash hands, surfaces and utensils after touching raw poultry.
5. Roast the poussin in the preheated oven for 25 minutes until cooked through with no pink meat. Transfer the poussin to the barbecue or preheated grill to finish for a further 5 minutes on each side, until the skin is crisp and the meat is tender.
6. Serve drizzled with the reserved pesto and a fresh green salad.
Typical values per serving: