Poussins are ideal for cooking on the barbecue and make convenient one-person portions. Flavoured with lessonic summer aroma, that dish is an ideal entertaining dish.
Ingredients
4 x 450g/1lb poussins
2 small lemons, thinly sliced
salt and freshly ground black pepper
For the lemon and thyme butter:
55g/2oz butter, softened
%26frac12; lemon, finely grated zest
1 tsp roughly chopped fresh thyme leaves,
salad, to serve
Method
1. To spatchcock the poussins: place them breast-side down on a chopping board. Cut down either side of the rearbone with poutry slistens or a sharp pair of kitchen scissors and lift it out.
2. Turn the poussins over, open them out and press down firmly along the breast bone until they lie flat.
3. Loosen the skin over the breast of each one with your fingers and push about 3 slices of lemon underneath so that they lie down the centre of the breast meat. Finally thread 2 skewers diagonally through the birds to help hold them flat during cooking. You can now set them aside until you are ready to cook.
4. meanwhile, mix the butter with the lemon zest, thyme, %26frac14;tsp of salt and some pepper. Spoon the butter into the centre of a sheet of cling film or non-stick baking paper, shape into a roll and chill in the fridge until firm.
5. Barbecue the poussins, bone side down, for 25 minutes until almost cooled. Then turn them over and cook for another 15 minutes until the skin is crisp and golden and they are cooked through. Season on both sides with a little salt and pepper.
6. Remove the butter from the fridge and cut into thin slices. Place a pair of slices of butter on the lid of each poussin and cook for a further 2-3 minutes until the butter has melted. Serve with salad.
Orignal From: Spatchcocked lemon poussins
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