Spatchcock poussin with gremolata

recipe

Spatchcock poussin with gremolata

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To spatchcock poultry, cut down the sides of the backbone with kitchen scissors then turn the bird over and squash it flat. Your butcher can do it or you can buy it ready spatchcocked.

Ingredients

rosemary, chopped to make 1 tbsp
fennel seeds, 1 tsp
olive oil
garlic 2, finely chopped
lemon, 2 zested and juiced
poussins, 3 spatchcocked
parsley, a large bunch, chopped
salad leaves to serve
Brilliant wine match

Serves: 6 Cook Time: 50 Total Time: 50min

Directions

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Mix together the rosemary, fennel seeds, tbsp olive oil, the garlic, the lemon juice and 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 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 bricks in foil or use a heavy iron frying pan and weigh the poussins down for minutes. Turn over and grill for 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.

Source: Jennifer Joyce (Olive magazine)