Recipe of Speedy Spatchcock poussin glazed with orange and honey and festive slaw

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare 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 tasty. This is gonna smell and look delicious.

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

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

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

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.

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