I love poussin. When cooked correctly it is so much nicer than chicken. The meat is so tender and juicy. You’ll be seeing a lot more spatchcocked poussin recipes here in future.
They are perfect for the BBQ but today it was just a bit too cold outside to do the BBQ thing so I made these in the kitchen. Actually, that’s a lie. I barbecue in the snow. I just couldn’t be bothered to get the thing fired up and ready.
This recipe is best cooked indoors anyway so no one was disappointed. 🙂
Removing the back bone of the poussin is quite easy. Nothing goes to waste in my house so I used them to make a poussin stock for tomorrow night’s dinner – pea soup.
If want to skip the boning stage, that’s not a problem. Just cook them as they were made. I like to serve my poussin flat though. I don’t really know why. I just do.
- 2 poussin, backbone removed and flattened
- ½ cabbage (any type) shredded
- 5 cloves garlic, finely chopped
- 100 ml Madeira
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon red chilli flakes
- Salt and pepper to taste
- Season the poussin generously with salt and pepper and the red chilli flakes.
- Heat the olive oil in a large frying pan and brown the poussin skin side down.
- Flip the poussin over and add the chopped garlic and cabbage.
- Roast in the oven for about 10 minutes until the poussin is cooked through.
- Remove the cooked poussin from the pan to rest and deglaze the pan with the Madeira.
- Stir in the butter and then remove from the heat.
- Top with the poussin, check for seasoning and serve immediately drizzled with some of the pan sauce.