Honey Butter Roasted Poussin (Spatchcock Style)
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.
Servings 2
Calories 1112kcal
Ingredients
- 900 grams poussin 2 poussin or Cornish hens weighing 1 lb each
- 2 tablespoons butter slightly softened
- 2 tablespoons fresh thyme destemmed and rough chopped
- 2 cloves garlic mashed or grated finely
- 1 tablespoon roasted sesame oil
- 1 tablespoon honey
- 0.75 teaspoon salt
- 0.25 teaspoon cayenne 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.