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...

  1. Remove Poussin... from the pack and lay flat, skin-side up, on a baking tray.
  2. Roast... For 40 minutes in the middle of the oven.
  3. 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
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
* typical values per serving

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