Mary Berry’s Spatchcock Poussin is made with poussins, orange juice, garlic, olive oil, soy sauce, sage, thyme, ginger, honey, and cornflour. This delicious spatchcock poussin recipe creates a flavorful dinner that takes about 24 hours and 55 minutes to prepare and can serve up to 6 people.
This Spatchcock Poussin Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Spatchcock Poussin Ingredients
- 3 × 450g (1lb) poussins
- 1 tbsp (15ml) runny honey
- 1 rounded tbsp (10g) cornflour (cornstarch)
- Salt and freshly ground black pepper
For the Marinade:
- 600ml (2 ½ cups) orange juice
- 3 fat garlic cloves, crushed
- 2 tbsp (30ml) olive oil
- 4 tbsp (60ml) soy sauce
- 1 tbsp (15g) chopped sage (plus extra for garnish)
- 2 tsp (2g) thyme leaves
- 1 tbsp (15g) coarsely grated fresh ginger
How To Make Mary Berry Spatchcock Poussin
- Prepare the poussins: Place each poussin breast-side down on a chopping board. Use kitchen scissors to cut along both sides of the backbone and remove it. Flip the birds over and press down firmly to flatten them.
- Marinate the poussins: In a large resealable freezer bag, combine all the marinade ingredients (orange juice, garlic, olive oil, soy sauce, sage, thyme, and ginger). Add the poussins, seal the bag, and refrigerate for about 24 hours.
- Preheat the oven: When ready to cook, preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
- Roast the poussins: Take the poussins out of the marinade (save the marinade for later). Arrange them breast-side up in a large roasting tin, drizzle with honey, and roast for 20 minutes.
- Make the sauce: Mix the cornflour (cornstarch) with the reserved marinade until smooth. Pour it over the poussins and roast for another 15 minutes.
- Serve: Remove the poussins from the oven and cut each in half along the breast bone. Strain the juices from the roasting tin to make a sauce, seasoning with salt and pepper. Serve half a poussin per person, with some sauce spooned over and garnished with sage leaves.
Recipe Tips
- Flatten the Poussins Properly: Make sure to press down firmly on the breast bone after removing the backbone to ensure the poussin cooks evenly.
- Marinate for Full Flavor: Let the poussins marinate for the full 24 hours to really soak up all the flavors from the marinade.
- Use Fresh Ingredients: Fresh herbs like sage and thyme will add much more flavor compared to dried ones, so use fresh if you can.
- Avoid Overcooking: Poussins are small, so check their internal temperature often to avoid drying them out. They should reach 75°C (165°F).
- Strain the Sauce for a Smooth Finish: After roasting, strain the sauce before serving to remove any bits for a smooth and professional-looking sauce.
How To Store Leftovers Spatchcock Poussin?
- Refrigerate: Let the leftover spatchcock poussin cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap leftovers spatchcock poussin in foil or use a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Spatchcock Poussin?
- In The Oven: Heat the oven to 180°C (350°F). Put leftovers spatchcock poussin in a baking dish, cover with foil, and reheat for 10 minutes until hot.
- In The Microwave: Put the leftovers spatchcock poussin on a microwave-safe plate, cover it, and heat on medium for 2-3 minutes, turning halfway.
- On The Stove: Put theleftovers spatchcock poussin in a pan with some water or stock. Cover and heat on low for 5-10 minutes, turning to warm it evenly.
What To Serve With Spatchcock Poussin?
This juicy and flavorful spatchcock poussin pairs well with roasted vegetables, mashed potatoes, steamed green beans, or couscous. It also can be served alongside a fresh salad, garlic bread, grilled asparagus, or rice for a delicious dinner.
Mary Berry Spatchcock Poussin Nutrition Facts
Serving Size: 1 serving (122g)
- Calories: 168
- Total Fat: 6g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 26g
More Mary Berry Recipe:
- Mary Berry Mediterranean Chicken Thighs
- Mary Berry Pesto Lemon Chicken
- Mary Berry Sticky Chicken
- Mary Berry Chicken and Asparagus Fricassee
- Mary Berry Lemon Sole With Fennel Slaw
Mary Berry Spatchcock Poussin
Description
Mary Berry’s Spatchcock Poussin is made with poussins, orange juice, garlic, olive oil, soy sauce, sage, thyme, ginger, honey, and cornflour. This delicious spatchcock poussin recipe creates a flavorful dinner that takes about 24 hours and 55 minutes to prepare and can serve up to 6 people.
Ingredients
For the Marinade:
Instructions
- Prepare the poussins: Place each poussin breast-side down on a chopping board. Use kitchen scissors to cut along both sides of the backbone and remove it. Flip the birds over and press down firmly to flatten them.
- Marinate the poussins: In a large resealable freezer bag, combine all the marinade ingredients (orange juice, garlic, olive oil, soy sauce, sage, thyme, and ginger). Add the poussins, seal the bag, and refrigerate for about 24 hours.
- Preheat the oven: When ready to cook, preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
- Roast the poussins: Take the poussins out of the marinade (save the marinade for later). Arrange them breast-side up in a large roasting tin, drizzle with honey, and roast for 20 minutes.
- Make the sauce: Mix the cornflour (cornstarch) with the reserved marinade until smooth. Pour it over the poussins and roast for another 15 minutes.
- Serve: Remove the poussins from the oven and cut each in half along the breast bone. Strain the juices from the roasting tin to make a sauce, seasoning with salt and pepper. Serve half a poussin per person, with some sauce spooned over and garnished with sage leaves.
Notes
- Flatten the Poussins Properly: Make sure to press down firmly on the breast bone after removing the backbone to ensure the poussin cooks evenly.
- Marinate for Full Flavor: Let the poussins marinate for the full 24 hours to really soak up all the flavors from the marinade.
- Use Fresh Ingredients: Fresh herbs like sage and thyme will add much more flavor compared to dried ones, so use fresh if you can.
- Avoid Overcooking: Poussins are small, so check their internal temperature often to avoid drying them out. They should reach 75°C (165°F).
- Strain the Sauce for a Smooth Finish: After roasting, strain the sauce before serving to remove any bits for a smooth and professional-looking sauce.
Mary Berry Spatchcock Poussin