Honey Butter Roasted Poussin (Spatchcock Style)

🧂 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

• 1 Preheat oven to 200 C / 400 F.
• 2 Mix the butter, fresh thyme, garlic, sesame oil, honey, salt and cayenne until
  evenly combined.
• 3 If the poussin is trussed, use a pair of kitchen shears to cut away any string.
• 4 To spatchcock the poussin, place the bird with the stomach/breast facing down
  and the back facing up.
• 5 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.
• 6 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.
• 7 Rub the poussin all over with the honey butter mixture.
• 8 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.

Nutrition Info