Spatchcocked Devilled Poussins recipe
ingredients
English mustard adds a hot touch to the spice paste used in this tasty recipe.
15 ml (1 tbsp) English mustard powder
15 ml (1 tbsp) paprika
15 ml (1 tbsp) ground cumin
20 ml (4 tsp) tomato ketchup
15 ml (1 tbsp) lemon juice
65 g (2 1/2 oz) 5 tbsp butter, melted
4 poussins, about 450 g (1 lb) each
salt
15 ml (1 tbsp) paprika
15 ml (1 tbsp) ground cumin
20 ml (4 tsp) tomato ketchup
15 ml (1 tbsp) lemon juice
65 g (2 1/2 oz) 5 tbsp butter, melted
4 poussins, about 450 g (1 lb) each
salt
method
1. In a mixing bowl, combine the English mustard, paprika, ground cumin, tomato ketchup, lemon juice and salt. Mix together until smooth, then gradually stir in the melted butter until incorporated.
2. Using game shears or a strong pair of kitchen scissors, split each poussin along one side of the backbone, then cut down the other side of the backbone to remove it.
3. Open out a poussin, skin-side uppermost, then press down firmly with the heel of your hand. Pass a long skewer through one leg and out through the other to secure the bird open and flat. Repeat with the remaining birds.
4. Spread the spicy mustard mixture evenly over the skin of each of the poussins. Cover them loosely and leave in a cool place for at least 2 hours. Preheat the grill.
5. Place the prepared poussins, skin-side uppermost, on a grill rack and grill them for about 12 minutes. Turn the birds over and baste with any juices in the pan. Cook the poussins for a further 7 minutes, until all the juices run clear.
Cook's Tip--------------------
Spatchcocked poussins cook very well on the barbecue. Make sure that the coals are very hot, then cook the birds for about 15 - 20 minutes, turning and basting them frequently as they cook.
2. Using game shears or a strong pair of kitchen scissors, split each poussin along one side of the backbone, then cut down the other side of the backbone to remove it.
3. Open out a poussin, skin-side uppermost, then press down firmly with the heel of your hand. Pass a long skewer through one leg and out through the other to secure the bird open and flat. Repeat with the remaining birds.
4. Spread the spicy mustard mixture evenly over the skin of each of the poussins. Cover them loosely and leave in a cool place for at least 2 hours. Preheat the grill.
5. Place the prepared poussins, skin-side uppermost, on a grill rack and grill them for about 12 minutes. Turn the birds over and baste with any juices in the pan. Cook the poussins for a further 7 minutes, until all the juices run clear.
Cook's Tip--------------------
Spatchcocked poussins cook very well on the barbecue. Make sure that the coals are very hot, then cook the birds for about 15 - 20 minutes, turning and basting them frequently as they cook.
serving amount
serves 4
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