Mary Berry Spatchcock Poussin Recipe [Tips & Tricks]

If you’re looking for a delicious, flavorful, and easy-to-make chicken dish, then you absolutely need to try Mary Berry’s spatchcock poussin recipe!

This recipe is perfect for anyone who loves tender, juicy chicken with a crispy skin, and the spatchcock technique ensures it cooks evenly and quickly. Plus, Mary Berry’s simple yet effective approach brings out the natural flavors of the poussin while adding a touch of elegance to any meal. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this recipe will quickly become a favorite in your rotation!

Mary Berry Spatchcock Poussin Recipe

Ingredients Needed

To make Mary Berry’s Spatchcock Poussin, you’ll need a well-chosen collection of ingredients to ensure the perfect balance of flavors. Here’s a breakdown of the essentials:

For The Poussin

• 2 Poussins (small chickens) – Poussin is a tender, young chicken that is smaller and more delicate than a regular chicken. Mary Berry’s recipe typically calls for two of them, which serve about four people, depending on the size of the bird and your appetites!
• Olive oil – A generous drizzle of olive oil is essential for coating the poussins before roasting. It helps achieve a crisp, golden-brown skin while keeping the meat juicy.
• Butter – Mary Berry often incorporates butter for added richness and moisture. Some butter is placed under the skin for flavor, while extra butter can be melted and brushed over the bird for that perfect golden finish.
• Garlic – A few cloves of fresh garlic bring aromatic depth and enhance the flavor profile of the dish. Garlic complements the mildness of the poussin, infusing the meat with its delicious aroma.
• Lemon – A zesty twist of fresh lemon provides a refreshing contrast to the richness of the bird. Lemon zest and juice are often added to enhance the flavor of the meat and the overall dish.
• Thyme – Fresh thyme is ideal for this dish, providing earthy and slightly floral notes that complement the chicken beautifully. You can tuck sprigs of thyme under the skin or scatter them around the roasting pan.
• Sea salt & black pepper – These pantry staples are used for seasoning the poussins generously, ensuring a well-balanced and flavorful end result.

For The Accompaniments (Optional But Recommended)

• New potatoes – A classic pairing for roasted chicken, new potatoes can be roasted alongside the poussin. Their creamy texture is an excellent foil to the crispy, golden bird.
• Green beans or seasonal vegetables – Lightly steamed or sautéed vegetables like green beans or carrots add a pop of color and fresh taste to the dish.
• Fresh herbs (optional) – To garnish, you might want a few sprigs of fresh rosemary or extra thyme. This adds an aromatic and appealing touch when serving.

By sourcing high-quality, fresh ingredients, you set the stage for a truly special and mouthwatering dish that is sure to impress!

Equipment Needed

Mary Berry’s Spatchcock Poussin is relatively straightforward to prepare, but having the right equipment ensures a seamless cooking process. Here’s what you’ll need:

• Sharp kitchen scissors or a boning knife – Spatchcocking (removing the backbone of the chicken) requires a bit of skill, so a sharp pair of kitchen scissors or a boning knife is essential. This will help you cut through the bird’s spine with ease.
• Roasting tin – A sturdy roasting tin, large enough to comfortably fit both poussins, is needed for cooking the birds evenly. The tin also allows any drippings to pool beneath the chicken, which can later be used for basting or making gravy.
• Basting brush – For brushing the melted butter and olive oil mixture over the poussins during roasting, a basting brush will help evenly distribute the fat, ensuring the skin crisps up perfectly.
• Meat thermometer (optional, but recommended) – While the timing and heat will help you get a juicy bird, using a meat thermometer is a great way to ensure your poussin reaches the ideal internal temperature, usually around 75°C (165°F), for tender, fully cooked meat.
• Tongs – When flipping or handling the poussins, tongs make it much easier to avoid burning yourself and maneuver the hot birds around with control.
• Large carving knife – Once the poussins are roasted and rested, a sharp carving knife will allow you to slice through the crispy skin and tender meat with precision.
• Serving platter – To present the finished dish beautifully, a large serving platter or wooden board is ideal. This not only showcases the whole roasted poussins but also any accompanying vegetables and garnishes.

With the right tools in place, preparing Mary Berry’s Spatchcock Poussin becomes a smooth and rewarding experience, yielding a dish worthy of any dinner party or family meal.

How To Make Mary Berry’s Spatchcock Poussin

Step-by-Step Instructions

1. Preheat the Oven: Start by heating your oven to 200°C (180°C fan) or 400°F. A hot oven is crucial for achieving crispy skin and a perfectly roasted bird.

2. Prepare the Poussin: Spatchcocking the poussin is a crucial step for ensuring even cooking. Using your kitchen scissors or a boning knife, cut along both sides of the chicken’s backbone and remove it. Open up the bird and press down gently to flatten it. This method allows the poussin to cook faster and more evenly.

3. Season the Bird: Rub the poussin generously with olive oil and a good amount of sea salt and black pepper. Under the skin, place small knobs of butter and some fresh thyme. This infuses the meat with flavor as it roasts. Squeeze some lemon juice over the bird and place the lemon halves inside the cavity for extra flavor.

4. Roast the Poussin: Place the prepared poussin in the roasting tin and put it in the oven. Roast the poussins for around 40-45 minutes or until the skin is golden brown and the juices run clear. Baste the chicken halfway through with the melted butter and olive oil mixture for a deeper flavor and more crispy skin.

5. Prepare the Sides: While the poussin is roasting, you can prepare your side dishes. Boil or steam the new potatoes, and toss them with a little butter, salt, and pepper. For vegetables, lightly steam or sauté them in a pan until just tender.

6. Rest the Chicken: Once the poussins are roasted to perfection, take them out of the oven and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring that it remains tender and juicy.

7. Serve and Enjoy: Carve the poussin by cutting through the joint between the legs and the body, then slice the breasts. Arrange the carved poussin on a platter with your potatoes and vegetables. Garnish with extra fresh thyme or rosemary for a beautiful finish.

Expert Tips

• Choosing the Right Poussin: When shopping for poussins, look for those that are free-range for the best flavor. They should have firm, pale skin and a clean, fresh aroma. Avoid birds with bruising or excess fat, as these can affect the taste and texture.

• Butter Under the Skin: The butter placed under the skin will help keep the meat juicy and infuse it with flavor. You can also experiment with different flavorings, such as minced garlic, lemon zest, or fresh herbs, mixed into the butter for an added depth of taste.

• Basting is Key: Make sure to baste the poussin at least once during roasting. This keeps the skin moist and helps it achieve a deep, golden color. For extra richness, baste with the pan juices in addition to the butter and oil.

• Cooking Time: Since the poussin is spatchcocked, it cooks much faster than a whole bird. Keep an eye on the roasting time, as it can vary slightly depending on the size of the chicken and the oven. A meat thermometer is a great tool for accuracy.

• Don’t Skip the Resting Time: Allow the chicken to rest after roasting to keep the meat tender. Cutting it too soon can cause the juices to run out, leaving you with a dry bird.

Mary Berry’s Spatchcock Poussin is a perfect dish for both seasoned cooks and beginners alike. With its juicy, flavorful meat and golden crispy skin, this recipe embodies the elegance and simplicity of classic British cooking. The spatchcock method ensures even cooking and a quicker roasting time, making it a great choice for a weeknight dinner or a special occasion.

By carefully choosing the best ingredients, employing some expert tips, and following the clear, step-by-step instructions, you can create a mouthwatering and impressive meal. Whether paired with roast potatoes, seasonal vegetables, or a light salad, this dish is bound to impress your guests and leave everyone asking for seconds. So, roll up your sleeves and enjoy the process of making this delightful recipe-it’s sure to become a new favorite in your culinary repertoire!

Easy Recipe Variations For Mary Berry’s Spatchcock Poussin

Mary Berry’s spatchcock poussin is a fantastic dish on its own, but there are numerous ways to elevate or tweak the recipe to match different tastes, preferences, or dietary needs. The beauty of spatchcocking the chicken (removing the backbone to flatten it out) is that it cooks quickly and evenly, creating a crispy skin and juicy meat. But let’s explore some exciting variations you can try.

1. Herb-Infused Spatchcock Poussin

Mary Berry’s original recipe is a simple combination of garlic, lemon, and thyme, but you can add a whole new level of depth by infusing the poussin with a variety of herbs. For example, rosemary, sage, and tarragon work beautifully with the delicate flavors of the chicken.

Rub a mixture of softened butter, minced garlic, chopped rosemary, and lemon zest under the skin before roasting. This will not only season the chicken but also keep it moist as it cooks.

2. Spicy Harissa Glaze

For those who love a little heat, try swapping out the traditional lemon and thyme with a harissa glaze. Harissa, a North African chili paste made from red peppers, garlic, and spices, adds a smoky, spicy kick.

Combine harissa with honey and a squeeze of lemon juice to balance the heat with a touch of sweetness. Brush this glaze over the poussin before roasting, and finish with a sprinkle of fresh coriander for a bold and flavorful twist.

3. Citrus And Pomegranate

A more exotic take on the spatchcock poussin involves the refreshing and tangy combination of citrus and pomegranate. Start by marinating the chicken in a mixture of orange juice, pomegranate molasses, and a dash of cinnamon or cumin.

This will infuse the bird with a sweet yet slightly tart flavor profile. During the roasting, baste the poussin occasionally with the marinade to deepen the flavors. Once done, sprinkle fresh pomegranate seeds and orange zest on top for a burst of color and freshness.

4. Maple-Mustard Glaze

For a rich and tangy sweetness, a maple-mustard glaze will complement the golden brown skin and tender meat of the poussin. Combine Dijon mustard, maple syrup, and a touch of apple cider vinegar for acidity.

Brush this mixture over the poussin halfway through roasting, allowing the glaze to caramelize and form a beautiful sticky coating. This variation pairs well with roasted root vegetables, creating a hearty, warming meal.

5. Asian-Inspired Teriyaki Poussin

For a slightly sweeter and umami-rich flavor, consider marinating the poussin in a teriyaki glaze made from soy sauce, ginger, garlic, brown sugar, and a little sesame oil. The marinade can be brushed over the bird before roasting, or you can even grill it for a smoky char. For added crunch and flavor, sprinkle sesame seeds and finely sliced spring onions over the finished poussin.

Best Practices To Store Leftovers

Spatchcock poussin is a relatively simple dish, but like all roasted meats, storing leftovers properly is crucial to maintain flavor and texture. Here are some helpful tips for storing and reheating your leftover spatchcock poussin to keep it tasting fresh.

1. Cool It Properly

After cooking, allow the poussin to cool down to room temperature before storing it. Never leave the chicken at room temperature for more than two hours, as bacteria can grow rapidly in this window. The goal is to cool the meat quickly to prevent any foodborne illnesses, so be mindful of the timing.

2. Store In Airtight Containers

Once your poussin is cool, store it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. This helps prevent the chicken from drying out and preserves its flavors.

You can store both the meat and any leftover juices from the pan separately to keep it moist when reheating. If you’ve used a glaze or sauce, store it in a separate container to maintain its texture.

3. Refrigeration And Freezing

• In the fridge: Leftover spatchcock poussin can be stored in the fridge for 3 to 4 days. Ensure that the fridge is set to 40°F (4°C) or lower.
• In the freezer: If you don’t plan on eating it within a few days, freeze the leftover poussin. Remove the meat from the bones (if desired) and place it in a freezer-safe bag or container. The poussin will stay good for up to 3 months in the freezer. When you’re ready to eat it, defrost it in the fridge overnight before reheating.

4. Reheating Tips

When reheating, you want to avoid drying out the chicken. The best method is to reheat it slowly in the oven.

Preheat the oven to 325°F (165°C), and place the leftover poussin on a baking sheet. Cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). You can also microwave smaller pieces of chicken, but be cautious as microwaving tends to make the skin less crispy.

What Goes Well With Spatchcock Poussin

Pairing sides with spatchcock poussin is an opportunity to balance the richness of the chicken with fresh, light, or flavorful accompaniments. Here are a few options that elevate the dish while complementing the tender, succulent meat:

1. Roasted Vegetables

Roasted root vegetables, such as carrots, parsnips, and sweet potatoes, are a classic and comforting choice to serve with spatchcock poussin. Their natural sweetness and slight caramelization complement the savory, crispy skin of the chicken. For an added touch, drizzle the veggies with a bit of olive oil, fresh herbs, and garlic before roasting.

2. Garlic Mashed Potatoes

Creamy mashed potatoes infused with garlic and butter are a quintessential pairing with any roast chicken. The richness of the potatoes balances out the flavors of the poussin, especially if you’ve opted for a more tangy or spicy variation. You could also try roasted potatoes with rosemary and sea salt for a slightly different twist.

3. A Fresh Green Salad

For a lighter contrast to the richness of the chicken, a fresh green salad works wonders. A mix of arugula, spinach, and watercress with a citrus vinaigrette will cut through the fattiness of the bird, while the acidity in the dressing refreshes the palate. Toss in some sliced avocado or pomegranate seeds for added texture and flavor.

4. Grilled Corn On The Cob

Grilled corn is a fantastic side, especially in the summer months. The smoky char from the grill pairs perfectly with the juicy chicken, and a little butter or herbed seasoning on top elevates the dish even further. You can also try adding a sprinkle of parmesan cheese and chili flakes for a more flavorful kick.

5. Couscous Or Quinoa

For a grain-based side, couscous or quinoa are light yet filling options. Couscous is especially quick to cook, and when tossed with some sautéed onions, dried fruits like raisins or cranberries, and a handful of toasted almonds, it makes a vibrant and flavorful accompaniment. Quinoa, with its slightly nutty flavor, can be served as a base with a drizzle of olive oil, fresh herbs, and lemon zest for a refreshing finish.

Conclusion

Mary Berry’s spatchcock poussin is a timeless recipe that delivers on both flavor and versatility. Whether you stick to her classic lemon and thyme version or experiment with exciting variations like spicy harissa or sweet maple-mustard glazes, this dish is guaranteed to impress. The quick cooking time, even heat distribution, and juicy meat make it a crowd-pleaser, and it’s easy to pair with a wide variety of sides that balance the richness of the chicken.

When it comes to leftovers, proper storage is key to maintaining the quality of the dish. With the right storage techniques, spatchcock poussin can be enjoyed for days to come, either as a leftover dinner or reinvented into a new meal.

Ultimately, whether served at a family dinner, a casual get-together, or an intimate meal, spatchcock poussin is a versatile and flavorful choice that pairs wonderfully with an array of sides and can be easily adapted to fit any flavor profile you desire. With its juicy meat, crispy skin, and endless variations, this dish continues to be a favorite for home cooks and professional chefs alike.

FAQs

What Is A Spatchcock Poussin?

A spatchcock poussin refers to a young, small chicken that has been butterflied, meaning the backbone is removed and the bird is flattened for more even cooking. ‘Poussin’ is the French term for a young chicken, typically under 28 days old.

Why Is Spatchcocking A Chicken Or Poussin Preferred In Mary Berry’s Recipe?

Spatchcocking helps the poussin cook more quickly and evenly, as it allows the bird to lay flat. This method ensures that the skin crisps up beautifully while the meat remains tender and juicy. It’s also a great way to achieve a uniform cooking time, especially when roasting.

What Ingredients Are Needed For Mary Berry’s Spatchcock Poussin Recipe?

Mary Berry’s spatchcock poussin recipe typically includes poussin (or chicken), olive oil, garlic, lemon, fresh herbs such as thyme or rosemary, salt, and pepper. Additional optional ingredients may include butter, white wine, or vegetables like carrots and potatoes to roast alongside the bird.

How Long Does It Take To Cook Mary Berry’s Spatchcock Poussin?

Cooking time for spatchcock poussin typically ranges from 45 minutes to 1 hour, depending on the size of the bird and your oven’s temperature. It is usually roasted at around 200°C (400°F). It’s important to check that the internal temperature of the chicken reaches at least 75°C (165°F) to ensure it’s fully cooked.

Can I Use A Whole Chicken Instead Of Poussin For This Recipe?

Yes, you can use a whole chicken instead of poussin, but keep in mind that a larger chicken will take longer to cook. If using a whole chicken, it’s best to increase the cooking time by about 20-30 minutes and check the internal temperature to ensure it is fully cooked.

What Is The Best Way To Spatchcock A Poussin?

To spatchcock a poussin, you first remove the backbone using kitchen shears or a sharp knife. Then, flatten the bird by pressing down on the breastbone.

This process helps the chicken cook evenly. If you’re unsure, there are plenty of instructional videos available to guide you through the process.

Can I Prepare Mary Berry’s Spatchcock Poussin In Advance?

Yes, you can prepare the poussin in advance by spatchcocking it and marinating it in the fridge for several hours or overnight. Marinating with herbs, garlic, and lemon will allow the flavors to infuse the meat, making it even more delicious when cooked.

What Side Dishes Go Well With Mary Berry’s Spatchcock Poussin?

Mary Berry’s spatchcock poussin pairs wonderfully with a variety of side dishes. Roasted vegetables like potatoes, carrots, and parsnips work well, as do simple greens like spinach or a fresh salad. A creamy mashed potato or couscous can also complement the flavors of the dish.

Can I Cook Mary Berry’s Spatchcock Poussin On A Grill Or Barbecue?

Yes, you can definitely cook the spatchcock poussin on a grill or barbecue. Simply preheat your grill to a medium heat, and cook the poussin for about 30-40 minutes, turning occasionally until the meat reaches the appropriate internal temperature and the skin is crispy.

What Should I Do If The Skin Of My Spatchcock Poussin Isn’t Crispy?

If the skin isn’t crispy after the recommended cooking time, you can increase the oven temperature slightly for the last 5-10 minutes of cooking. You can also try broiling it for a few minutes, but keep a close eye on it to prevent burning.