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.
(add to your online shop)
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 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 714 | ||||||||||||||||
| (kcal) | 171 | ||||||||||||||||
| Fat | 10g | ||||||||||||||||
| of which Saturates | 3.3g | ||||||||||||||||
| Carbohydrates | 0.5g | ||||||||||||||||
| of which Sugars | 0.5g | ||||||||||||||||
| Fibre | 0.5g | ||||||||||||||||
| Protein | 19g | ||||||||||||||||
| Salt | 0.47g | ||||||||||||||||
Available from
Explore more products
Our Gressingham recipe book
Celebrate 50 years of delicious Gressingham recipes with our inspiring recipe book.