Mary Berry Spatchcock Poussin

I first made this spatchcock poussin recipe on a total whim. It was one of those Sundays where I fancied something fancier than roast chicken—but didn’t want to faff about with endless basting or trussing string. I had three tiny poussins in the freezer (don’t ask me why), a jug of orange juice on the turn, and half a bunch of sage leftover from Tuesday’s stuffing experiment.

To be honest, the first round was messy. I forgot to save the marinade (rookie move), and the birds came out golden but dry. Still, there was enough promise in the flavours—ginger, soy, citrus—to make me try again.

Let me show you how I fixed it, because when this works? It really works.

Why This One Works So Well

The big secret here is the marinade to sauce trick. Most recipes would have you toss the marinade—but Mary (clever woman) has you simmer it into a sticky glaze with cornflour. That means all the citrus, soy, garlic and ginger get concentrated into this glossy, punchy coating.

Also, spatchcocking the birds (flattening them) cuts roasting time way down. The skin crisps up evenly, and there’s no danger of overcooking the breasts while the legs catch up.

Best part? The poussins look like you’ve done something very cheffy, but all you really did was squash them flat and whack them in the oven.

INGREDIENTS + WHY THEY MATTER

• Poussins (3 x 450g) – Tiny chickens, basically. Super tender and they roast quickly. A great way to impress without needing carving skills.
• Orange juice (600ml) – Gives acidity and natural sweetness. I used fresh-squeezed the second time and it made a difference—brighter flavour.
• Garlic (3 fat cloves) – You want them crushed, not minced, so they mellow in the marinade rather than burning in the oven.
• Soy sauce (4 tbsp) – Adds salt and umami depth. I used dark soy; light soy works too but gives a slightly paler glaze.
• Fresh sage + thyme – Dried is passable in a pinch, but fresh gives that woodsy aroma that plays well with the citrus.
• Grated ginger (1 tbsp) – Don’t skip it. That warm kick lifts the whole dish.
• Runny honey (1 tbsp) – Brushed on before roasting, it caramelises beautifully. Too much and it’ll burn.
• Cornflour (1 tbsp) – Thickens the marinade into a sauce. I forgot it once. Regretted it.
• Salt + pepper – Season at the end, once the sauce is reduced, or it risks being too salty with the soy.

Ingredient Swaps That Hold Up

• No poussins? Cornish game hens work the same way. I’ve even done this with bone-in chicken thighs—just roast a bit longer.
• Gluten-free? Use tamari instead of soy sauce.
• No fresh herbs? Use half the quantity of dried, but fresh is worth it.
• Want spice? Add a pinch of chilli flakes to the marinade—gives a subtle background heat.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meat dried out	Overcooked by just 5 minutes	Check internal temp—should be 75°C (165°F)
Sauce too thin	Didn’t whisk cornflour properly	Mix cornflour with cold marinade until smooth first
Skin burned	Used too much honey	Stick to 1 tbsp, and apply halfway through
Lost the marinade	Forgot to reserve it before roasting	Always pour off and set aside before roasting begins

HOW TO MAKE MARY BERRY’S SPATCHCOCK POUSSIN

1. Spatchcock the birds: Lay each poussin breast-side down. Snip out the backbone with kitchen scissors. Flip them and press down hard until the breastbone cracks and the bird lies flat.
2. Marinate: Mix orange juice, soy, garlic, oil, herbs, and ginger in a large freezer bag. Add the flattened birds, seal, and pop in the fridge overnight (24 hours is best).
3. Prep to roast: Preheat oven to 200°C (180°C fan) / 400°F / Gas 6. Line a big roasting tin with foil (trust me, it gets sticky).
4. Roast, round one: Take the birds out of the marinade but save the marinade! Place them breast-up in the tin, drizzle with honey, and roast for 20 minutes.
5. Sauce it up: Mix the reserved marinade with cornflour. Pour it around the birds and roast for another 15 minutes. The sauce will bubble and thicken.
6. Finish + serve: Halve each bird down the breastbone. Strain the sauce into a jug. Spoon over each portion and garnish with fresh sage.

TIPS FROM MY KITCHEN

• I pat the birds dry before roasting—gives crispier skin.
• My fan oven runs hot, so I shave off 5 minutes from total time.
• Don’t overcrowd the pan—they need room to brown.
• I rest the poussins for 5 minutes after roasting before slicing—they stay juicier.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheat: Oven (best) or microwave with a splash of water or stock. Avoid drying it out.

Serve with: roasted carrots, buttery mash, couscous with herbs, or a big crunchy salad. The sauce is gorgeous drizzled over rice, too.

FAQs – Real Query Answers

Q: Can I spatchcock the poussins ahead of time?
Yes! I usually prep them the day before, then pop straight into the marinade.

Q: Can I use boneless chicken breasts instead?
You can, but you’ll lose the richness from the bones. It’s not quite the same.

Q: What if I only have juice from concentrate?
It works in a pinch, but fresh orange juice really brings the zing. I’ve tried both.

Q: Is the skin supposed to be crispy?
Partly! It won’t be chip-like crispy but should be golden and sticky. Turn on the grill for the last 2 minutes if you want more browning.

Q: How do I know when it’s cooked?
Poke the thickest part—juices should run clear. Or use a meat thermometer (75°C / 165°F in the breast).

Try More Recipes:

• Mary Berry Hungarian Goulash
• Mary Berry Harissa Spiced Lamb With Cannellini Beans
• Mary Berry Rib-eye Steak With Green Peppercorn Sauce
• Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche