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Chipotle poussin

To spatchcock a bird means to take out the back bone. It’s very easy, just watch my instructional video, I also like to remove the ribs as it makes eating easier. When cooked, put a bowl of warm water with slices of lemon and encourage your guests to use their hands to eat the legs and wings so no meat goes to waste. Poussin are often enough to feed 2 people but indulge your friends and family and give them a whole bird each.

Serve with a green salad and some bread to mop up all the juices.

4 x poussin, spine and ribs removed (see video)

80g softened butter

2 tbsp chipotle paste

3 spring onions

20g coriander, finely chopped

salad and bread to serve

Remove the back bone from the birds and loosen the skin under the breast – watch video.

Preheat the oven to 180c fan.

Finely slice the spring onions reserving some of the green parts for garnish. Mix the butter with the chipotle, spring onions, coriander, salt and pepper. As in the video, use a quarter of the butter mixture for each bird placing some under the skin and rubbing the rest all over then place on a baking tray.

Roast the birds in the oven for 35 minutes. Remove and allow to rest for 5 minutes. Serve the birds with juices poured over or on the side. I love to drizzle the buttery chipotle juices over salad leaves.

Chipotle poussin

Chipotle poussin

Jules
To spatchcock a bird means to take out the back bone. It's very easy, just watch my instructional video, I also like to remove the ribs as it makes eating easier. When cooked, put a bowl of warm water with slices of lemon and encourage your guests to use their hands to eat the legs and wings so no meat goes to waste. Poussin are often enough to feed 2 people but indulge your friends and family and give them a whole bird each.
Serve with a green salad and some bread to mop up all the juices.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Main Course
Servings 4 people
Calories 416 kcal

Ingredients
  

  • 4 poussin back bone removed (see video)
  • 80 g softened butter
  • 2 tbsp chipotle paste
  • 3 spring onions
  • 20 g coriander leaves finely chopped

Instructions
 

  • Remove the back bone from the birds and loosen the skin under the breast - watch video.
  • Preheat the oven to 180c fan. 
  • Finely slice the spring onions reserving some of the green parts for garnish. Mix the butter with the chipotle, spring onions, coriander, salt and pepper. As in the video, use a quarter of the butter mixture for each bird placing some under the skin and rubbing the rest all over then place on a baking tray.
  • Roast the birds in the oven for 35 minutes. Remove and allow to rest for 5 minutes. Serve the birds with juices poured over or on the side. I love to drizzle the buttery chipotle juices over salad leaves.

Nutrition

Calories: 416kcalCarbohydrates: 1gProtein: 24gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 137mgSodium: 371mgPotassium: 292mgFiber: 1gSugar: 1gVitamin A: 1102IUVitamin C: 5mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!

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