Honey butter roasted poussin has all the wow factor of a whole roasted chicken in way less time and for way less effort. The honey butter glaze comes together in seconds and gives you beautiful golden skin and a hint of sweet and spicy flavor.
Course Main Course
Cuisine International
Keyword Chicken, Poultry, Roasting
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Calories 1112kcal
Ingredients
900gramspoussin2 poussin or Cornish hens weighing 1 lb each
2tablespoonsbutterslightly softened
2tablespoonsfresh thymedestemmed and rough chopped
2clovesgarlicmashed or grated finely
1tablespoonroasted sesame oil
1tablespoonhoney
0.75teaspoonsalt
0.25teaspooncayenne pepper
Instructions
Preheat oven to 200 C / 400 F.
Mix the butter, fresh thyme, garlic, sesame oil, honey, salt and cayenne until evenly combined.
If the poussin is trussed, use a pair of kitchen shears to cut away any string.
To spatchcock the poussin, place the bird with the stomach/breast facing down and the back facing up.
Use a pair of kitchen shears to cut along the backbone from the bottom to the neck until the bird is cut all the way through.
Flip the bird over so the breast is facing up and press the wings and back down until it flattens completely. You may hear a slight crunch.
Rub the poussin all over with the honey butter mixture.
Roast in preheated oven for 30-35 minutes or until the skin is golden brown and the internal temperature is at least 75 C / 165 F.