Spatchcock poussin with gremolata
A stylish barbecue dish for when you fancy something smarter than a sausage sarnie
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50 minutes, plus marinating
- Mix together the rosemary, fennel seeds, 3 tbsp olive oil, half the garlic, the lemon juice and half the zest. Season. Put the poussins in a large shallow glass dish or zip plastic bags and pour the marinade over. Marinate for at least 1 hour or preferably overnight in the fridge.
- Heat the barbecue. Pat the poussins dry, drizzle with oil and season again. Put skin-side down on the barbecue. Wrap up 2 bricks in foil or use a heavy iron frying pan and weigh the poussins down for 15 minutes. Turn over and grill for 10 minutes with the bricks on the other side.
- Meanwhile, make the gremolata by mixing the remaining lemon zest, garlic clove and the parsley. Sprinkle it over the chicken and serve with a green salad.
291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g
Recipe from olive magazine, August 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4600/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 1 tbsp chopped rosemary
- 1 tsp fennel seeds
- olive oil
- 2 garlic , finely chopped
- 2 lemons , zested and juiced
- 3 poussin , spatchcocked
- a large bunch parsley , chopped
- salad leaves to serve
Buy ingredients
Search Good Food
Butterflied leg of lamb with smoked paprika marinade
A super smart way of cooking lamb, turns an ordinary barbecue into something altogether more sophisticated
2
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 50 minutes, plus marinating
Ingredients
- 1 tbsp chopped rosemary
- 1 tsp fennel seeds
- olive oil
- 2 garlic , finely chopped
- 2 lemons , zested and juiced
- 3 poussin , spatchcocked
- a large bunch parsley , chopped
- salad leaves to serve
291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
25 June 2010
Victoria rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 July 2010
Lingdada rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.