Chef's Recipe
GRILLED POUSSIN & ENGLISH ASPARAGUS EN PAPILLOTE
INGREDIENTS
1 X POUSSIN (SPACHCOCKED)
4 SPEARS OF FRESH ENGLISH ASPAPRAGUS
3 JERSEY ROYALS, NEW OR MID POTATOES
1 TABLESPOON WHITE WINE
1 TABLESPOON GOOD OLIVE OIL
1 PIECE OF LEMON ZEST
1 SPRIG THYME
1 SPRIG TARRAGON
A FEW SAGE LEAVES
SALT & PEPPER
METHOD
ASK YOU LOCAL BUTCHER TO SPATCHCOCK THE POUSSINS FOR YOU OR YOU COULD GIVE IT A GO YOURSELF. TURN THE POUSSIN OVER SO IT’S SPINE IS FACING YOU. WITH A PAIR OF SHARP KITCHEN SCISSORS REMOVE THE BACK BONE BY CUTTING ALL THE WAY ALONG BOTH SIDES. FLATTEN THE BIRD WITH THE PALM OF YOUR HAND. REMOVE ANY UNWANTED BONE OR CARTILAGE.
SEASON THE POUSSIN ON BOTH SIDES WITH SALT AND FRESHLY MILLED BLACK PEPPER. CHAR GRILL THE BIRD ON A MEDIUM HEAT FOR ABOUT 8 MINUTES ON BOTH SIDES. USING A BARBEQUE WOULD BE IDEAL BUT FAILING THAT YOU COULD ROAST IN A HOT OVEN. ALLOW THE BIRD TO COOL OFF THEN PUT ON A LARGE PIECE OF BAKING PAPER. ADD THE THYME, TARRAGON, SAGE, OIL, WINE, SALT & PEPPER.
BRING THE TWO SIDES OF THE PAPER TOGETHER AND STAPLE, FOLD THE TWO ENDS AND STAPLE.
FINISH COOKING THE POUSSIN IN A HOT OVEN FOR ABOUT 15 MINUTES. SERVE WITH THE NEW POTATOES AND SOME CHICKEN GRAVY MADE FROM ROASTED CHICKEN STOCK.
