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Spatchcock poussin with dijon and paprika butter rub

By January 19, 2018 , ,

This recipe is loosely based on one I learned at Leiths School many years ago during my chef's diploma. It was one of my favourites, I've made some changes over the years to the recipe, but the main elements remain the same. If you can try and use Hungarian sweet paprika as it has a better flavour, though a sweet Spanish one (not smoked) will work as well. My preference for cooking this is on the BBQ as the smoky flavour brings an additional depth but you can also cook this in the oven. 

2 poussin
To spatchcock the poussin, turn the bird breast side down and remove the backbone with a poultry sissors
Turn the bird breast side up and push down to flatten it

15g sweet paprika
20g dijon mustard
10g grated red onion
1 clove crushed garlic
10ml lemon juice
70g softened unsalted butter
10g fresh flatleaf parsley
2g crushed black peppercorns
2g maldon sea salt
5ml honey

Mix all the rub ingredients together until well combined
Cover the poussin all over with the rub
Allow to marinate for 30 minutes

Set the BBQ up for indirect cooking at 180c
Place the bird bone side down on the griddle and ensure you have a drip tray underneath
Cook the bird for 30-40 minutes until core temp hits 65c, allow to rest for 10-15 minutes in a warm place and it should hit 72c
For those of you cooking in the oven, cook at 180c (fan) 190c (normal) for 30-40 mins, keep checking the internal temp in the breast until it reaches 65c and then allow to rest for 10 - 15 minutes

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