17
Warm Spatchcock pousin a la Vinaigrette
Serves 4
Ingredients
• 1 Knorr Chicken Stock Cube
• 1 tsp olive oil, plus olive oil for roasting
• 4 poussin
• 1-2 shallots, peeled and very finely chopped
• For the hot vinaigrette dressing
• 40ml white wine vinegar
• 75ml extra virgin olive oil
• Basil sprigs
• Parsley sprigs
• Chives (cut in half)
Method:-
First remove any string that's holding the poussin into shape. Trim away the spare flap of skin at the
neck.
Remove the ends of the legs.
Remove the backbone. Place the poussin breast-side up on the cutting board. Carefully place a large
knife into the body of the poussin with the blade facing downwards, just to one side of the backbone.
Press down with the knife, cutting through the backbone.
Turn the poussin over and cut away the backbone by cutting through the back, just to the other side
of the backbone. Discard the backbone.
Break the breastbone by laying the poussin flat on a board, breast-side up, and hitting the breast hard
with your hand until the bone breaks.
Turn the legs so that they are facing inwards. Cut two incisions, one on either side, into the flap of
skin near the poussin's tail. Thread the legs through. Tuck the wings underneath the poussin. The
poussin is now ready for cooking.
I like to season my pousin with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock
Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the
poussin to season it.
Cook the poussin on the barbecue for 5 mins on each side until cooked through. Make sure you
check that the poussin is thoroughly cooked by inserting a skewer into the poussin near the leg; if the
juices run clear, then the poussin is cooked through. If the juices are bloody, then cook the poussin
for a little longer.
Remove the poussin from the barbecue and set aside to rest until cool enough to handle.
Now make the hot vinaigrette dressing. Heat any poussin juices in a pan until hot, then add in the
white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to
cook this until the vinegar has reduced by two-thirds and is almost syrupy.
Sprinkle the finely chopped shallot over the poussin. Now finish off the dressing. Add the olive oil
to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot
vinaigrette over the poussin. Garnish with basil, parsley and chives and serve at once.
