Crispy fried poussin with blue cheese sauce
Crispy fried chicken the Gressingham way. Served with a creamy blue cheese dressing
- 1 Gressingham spatchcock poussin
- 3 tbsp plain flour
- 1 tsp cayenne pepper
- 1 tsp ground paprika
- 1 tsp ground white pepper
- 1 tsp salt
- 300 ml vegetable oil
- 225g full fat milk
- Juice of 1 lemon
Blue cheese sauce
- 100g Stilton ( or similar )
- 2 garlic cloves - finely chopped
- 50g mayonnaise
- 50g milk
- Squeeze lemon
- Mix milk with the lemon juice and leave to thicken.
- Mix all the poussin dry ingredients together. Set aside.
- Cut the poussin into 4 pieces by using a sharp pair of scissors or knife cut to cut the bird in half lengthways along either side of the back bone and discard the bone. Now take off the legs.
- Place the 4 pieces into the milk / lemon mixture and mix well. Leave in the milk and refrigerate for at least an hour or preferably overnight.
- When you are ready to serve remove the poussin from the milk mixture and shake off any excess liquid. Dredge each piece through the dry flour mix and coat well.
- Pre heat the oven to 200oC and heat the oil in a heavy bottomed and high sided pan and put onto a low to medium heat. When the oil has reached temperature (180oc if you have a temperature probe but otherwise place a small cube of bread in the oil to see it turn a light golden brown ).
- Lightly shake the poussin pieces and carefully lower into the oil with a slotted spoon and deep fry for 5 mins taking care the oil does not get too hot . Turn off the heat and carefully remove from the oil with a slotted spoon onto kitchen paper. Place on to a baking tray and roast in the oven for 5 mins. Remove from the oven rest somewhere warm for 5 minutes while you prepare the dipping sauce.
- Crumble the blue cheese and using a fork mix the cheese with the lemon juice, chives, garlic , mayonnaise and milk until you have a smooth consistency. Decant into a ramekin
- Place everything into the middle of the table and serve up.