Caraway Spatchcock Poussin with Bitter Greens

Tender and succulent whole baby chickens, oven cooked and finished under the grill, then served with a sweetcorn and mustard sauce flavoured with Caraway Seed.

15 mins Prep Time 50 mins Cook Time
15 mins Prep Time
50 mins Cook Time
  • Pre-heat the oven to 170°, 325°F, Gas Mark 3.

  • To spatchcock the poussin, place a sharp knife in the bottom of the poussin cavity, make a slit across the length of the cavity and flatten the bird. Repeat with each of the poussins and place on a baking tray.

  • Using a brush, baste the birds with the mustard (reserving 1 tbs of the mustard for use later). Sprinkle the birds with 2 tbs of the Caraway Seed, then cook in the oven for 40 minutes. Remove from the oven and place under a low grill for a further 10 minutes, turning occasionally.

  • Meanwhile, place the corn on the cobs in a pan of salted boiling water and cook for 10 minutes. Drain and run under cold water to cool.

  • Remove the corn kernels from the cob with a sharp knife and transfer to a blender along with the remaining 1 tbs mustard and ½ tbs Caraway Seed. Season well and blend until a fine paste is formed.

  • Break the leaves from the radicchio hearts and transfer to a bowl along with the celery leaves and rocket. Combine the oil with the white wine vinegar, season and pour over the salad leaves, toss to coat thoroughly.

  • Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn purée.