Spatchcocked Herb Poussins

prep 10 mins cook 25–30 mins
  • 2 poussins, spatchcocked (see page 15)
  • 1 tablespoon olive oil
  • chive flowers, to garnish (optional)
  • salt and pepper
  • 50 g (2 oz) butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped chervil or parsley
  • 1 tablespoon chopped fennel
  • finely grated rind of ½ lemon
  • 1 teaspoon lemon juice
  • salt and pepper

To make the herb butter, beat together the butter, chives, chervil or parsley, fennel, lemon rind and juice, salt and plenty of pepper.

Season the poussins on both sides and brush them with the oil. Cook by grilling, chargrilling or over the barbecue, turning them several times, until they are cooked through when tested (see page 11), which will take 25–30 minutes.

Transfer to serving plates, top with plenty of herb butter and scatter with chive flowers, if available.

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