Step-by-Step Guide to Prepare Award-winning Spatchcock poussin glazed with orange and honey and festive slaw

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spatchcock poussin glazed with orange and honey and festive slaw. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Spatchcock poussin glazed with orange and honey and festive slaw is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Spatchcock poussin glazed with orange and honey and festive slaw is something that I’ve loved my entire life.

I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. Sounds fancy but it's really simple to cook this restaurant quality dish of roasted spatchcock with a spiced honey glaze. This Honey-Soy Glazed Spatchcock Chicken is juicy, savory, crispy, and utterly delicious.

To get started with this recipe, we have to prepare a few ingredients. You can have spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spatchcock poussin glazed with orange and honey and festive slaw:

1. Get 1 poussin
2. Get Glaze
3. Get 2 cloves garlic minced
4. Make ready 1 tbsp dried tarragon
5. Take 1/2 tsp turmeric
6. Take 1 tsp fenugreek
7. Get Zest of 1 orange
8. Prepare 1 tbsp orange juice
9. Make ready 1 tbsp honey
10. Take 1 tbsp olive oil
11. Make ready Pinch sea salt
12. Prepare Slaw
13. Get 100 g York cabbage (finally sliced)
14. Take 50 g leek (finally sliced)
15. Get 1 small carrot grated
16. Take 30 g died cranberries
17. Prepare 1 tbsp orange juice
18. Take 5 tbsp light mayonaise
19. Make ready 1 pinch sea salt
20. Make ready 1 pinch black pepper
21. Make ready Flat leaf parsley chopped (optional)
22. Get 50 g red pepper finally sliced

The Ligurian kitchen often utilises game meat and fowl, and this dish is traditionally cooked with guinea fowl. Orange-Ginger Glazed Salmon with Mixed Greens. Valerie's spatchcocked chicken stays juicy and roasts in less time. Prepare the poussins - you can either ask your butcher to remove the backbone to spatchcock the birds or do it yourself.

Instructions to make Spatchcock poussin glazed with orange and honey and festive slaw:

1. Using a pair of kitchen shears, cut from the opening of the cavity down the middle through the centre of the bird (this is the opposite side of the breast). Once you have cut through, fold the bird out (a bit like a butterfly formation)
2. To make a glaze, mix all of the ingredients from the glaze section. Using the brush cover the skin of the bird. Keep the remaining glaze.
3. To make a slaw, mix all of the ingredients from the slaw section.
4. Light the Bbq to about 180 - 200 ° C (medium heat)
5. Place the bird on the Bbq skin up. Close the lid. Cook it for about 25 minutes checking ocassionaly.
6. After 25 minutes turn the bird skin down and cook it for few minutes. Turn on the other side again and glaze it again. Close the lid down and cook it for few more minutes.
7. Let it rest for few minutes. Cut the poussin in the half and serve.

Valerie's spatchcocked chicken stays juicy and roasts in less time. Prepare the poussins - you can either ask your butcher to remove the backbone to spatchcock the birds or do it yourself. Spatchcocked chicken—also known as butterflied chicken—is a whole chicken that has been split by removing the backbone, and then flattened out. Splitting and flattening the bird is dual purpose—you significantly reduce the cooking time, and ensure even cooking. Spatchcocking is the secret to making the best turkey you've ever had-in half the time.

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