Spatchcock poussin glazed with orange and honey and festive slaw. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Measure the cornflour into a jug, add the marinade and mix until smooth.

Sounds fancy but it's really simple to cook this restaurant quality dish of roasted spatchcock with a spiced honey glaze. Spatchcocking is the secret to making the best turkey you've ever had-in half the time. Spatchcocked Turkey with Anise and Orange. You can Have Spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spatchcock poussin glazed with orange and honey and festive slaw

Lets Go Prepare 1 of poussin.
Lets Go Prepare of Glaze.
It's 2 cloves of garlic minced.
What You needis 1 tbsp of dried tarragon.
What You needis 1/2 tsp of turmeric.
It's 1 tsp of fenugreek.
It's of Zest of 1 orange.
What You needis 1 tbsp of orange juice.
Lets Go Prepare 1 tbsp of honey.
It's 1 tbsp of olive oil.
It's Pinch of sea salt.
Lets Go Prepare of Slaw.
What You needis 100 g of York cabbage (finally sliced).
Lets Go Prepare 50 g of leek (finally sliced).
Lets Go Prepare 1 of small carrot grated.
What You needis 30 g of died cranberries.
What You needis 1 tbsp of orange juice.
Lets Go Prepare 5 tbsp of light mayonaise.
It's 1 pinch of sea salt.
What You needis 1 pinch of black pepper.
It's of Flat leaf parsley chopped (optional).
What You needis 50 g of red pepper finally sliced.

Spatchcocks are small, meaty tender chickens. In this recipe they are glazed with a delicious orange-tea marmalade. In addition, a wealth of heart-healthy vitamins and minerals come in each spatchcock. My thought was to do the aïoli with the new season's veg that usually land in April, for a slightly different taste - greener if you like, but still with proper backbone.

Spatchcock poussin glazed with orange and honey and festive slaw step by step

Using a pair of kitchen shears, cut from the opening of the cavity down the middle through the centre of the bird (this is the opposite side of the breast). Once you have cut through, fold the bird out (a bit like a butterfly formation).
To make a glaze, mix all of the ingredients from the glaze section. Using the brush cover the skin of the bird. Keep the remaining glaze..
To make a slaw, mix all of the ingredients from the slaw section..
Light the Bbq to about 180 - 200 ° C (medium heat).
Place the bird on the Bbq skin up. Close the lid. Cook it for about 25 minutes checking ocassionaly..
After 25 minutes turn the bird skin down and cook it for few minutes. Turn on the other side again and glaze it again. Close the lid down and cook it for few more minutes..
Let it rest for few minutes. Cut the poussin in the half and serve..

You might be lucky enough to come across garlic leaves, which have a tiny season. Add them at the last minute to your pot of simmering greens. Spatchcocked pheasant with lemon and herbs is a great idea when the thought of standard roast pheasant doesn't appeal. It is quick and easily cooked on an outdoor fire, barbecue or on a griddle if the weather is inclement. Spatchcocked Poussin with Sweet Chilli Glaze.