1 Grilled Spatchcocked Poussins

Preparation info

  • Difficulty


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


Spatchcock the birds (see Umbrian Lemon Poussin) and marinate them overnight in lemon juice and ginger juice, with chilli flakes and lots of pepper. They must not be aggressively char-grilled, as this makes them bitter when cold, but cooked under a medium-hot overhead grill, after being brushed with olive oil, and turned frequently until the skin is crisp and golden. Cook about 15 cm / 6 inches from grill for about 20–25 minutes.