Poussin With Berry Sauce Recipes
SPATCHCOCK POUSSINS WITH ORANGE, SAGE AND GINGER
I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 11
Steps:
- First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone.
- Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours.
- When you're ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
- Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey.
- Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes.
- Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves.
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- Preheat the oven to 190ºC/375ºF Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each.
- Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the oil and sprinkle with a little salt and pepper.
- Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden.
- To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.
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