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.
Preparation & Usage
- 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.
Poussin (98%), Sea Salt, Maltodextrin, Green Pepper, Black Pepper, White Pepper, Red Pepper, Sunflower Oil, Paprika.
|Typical values||Per 100g||Per serving|
|of which Saturates||6.2g||7.5g|
|of which Sugars||<0.5g||<0.5g|
Dine in tonight with our delicious, easy to cook, Bistro range.