Spatchcock Poussin
We also produce spatchcock poussin with a salt and pepper seasoning. The term “Spatchcock” means the bird has been cut along the spine so that it can be spread flat for a fast and even cook.
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Preparation & Usage
Oven cook from chilled. Preheat oven to 190°C, Fan 170°C, Gas Mark 5...
- Remove Poussin... from the pack and lay flat, skin-side up, on a baking tray.
- Roast... For 40 minutes in the middle of the oven.
- Rest & Serve... Let the poussin rest for 10 minutes and serve.
Ingredients
Poussin (98%), Sea Salt, Maltodextrin, Green Pepper, Black Pepper, White Pepper, Red Pepper, Sunflower Oil, Paprika.
Nutrition
| Typical values | Per 100g | Per serving | |||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 884 | 1078 | |||||||||||||||||||||
| (kcal) | 212 | 258 | |||||||||||||||||||||
| Fat | 13g | 16g | |||||||||||||||||||||
| of which Saturates | 6.2g | 7.5g | |||||||||||||||||||||
| Carbohydrates | <0.5g | <0.5g | |||||||||||||||||||||
| of which Sugars | <0.5g | <0.5g | |||||||||||||||||||||
| Fibre | <0.5g | 0.6g | |||||||||||||||||||||
| Protein | 23g | 28g | |||||||||||||||||||||
| Salt | 0.58g | 0.71g | |||||||||||||||||||||
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