Caraway Spatchcock Poussin with Bitter Greens

Caraway Spatchcock Poussin with Bitter Greens

Prep Time
15 Minutes
Cook Time
50 Minutes
Ingredients
10
Servings
4
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.
Ingredients
  • 2 large or 4 small poussins

  • 175 gram (6 ounce) Dijon mustard

  • 2½ tablespoons Caraway Seeds

  • 450 gram (1 pound) corn on the cob (approx. 2 large)

  • 2 radicchio hearts

  • 20 celery leaves

  • 75 gram (3 ounce) rocket

  • 2 tablespoons oil

  • 1 tablespoons white wine vinegar

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Caraway Seeds

Product Information

£ 2.02/unit,38g

Instructions

  • 1 Pre-heat the oven to 170°, 325°F, Gas Mark 3.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 Serve the whole or halved spatchcock poussins with the bitter salad greens and a spoonful of the corn purée.
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