Free Cooking Recipes

Although spatchcock refers generally to a roasting chicken, poussins (Cornish game hens) are just as good and more convenient to prepare and serve. If they are barbecued, baste them with-any remaining marinade and a little olive oil. Serve with a salad and potatoes boulangere.

SERVE 1
2 poussins (Cornish game hens).
approx. 500 g/1 lb each
grated rind and juice 1 small lemon
15 m1/1 tbsp olive oil
1 shallot or small sweet onion, finely chopped
1 clove garlic. finely chopped
10 m1/2 tsp green peppercorns, crushed
5 m1/1 tsp coriander (cliontro) seeds, crushed
4 juniper berries. crushed
2.5 m1/1/2 tsp ground allspice
2 sprigs rosemary. plus extra for garnish
dash Tabasco

Directions:

1. Split the birds in half by cutting down one side of the backbone. Open the birds out and turn them over.
2. Rub the poussins (Cornish game gens) with the lemon juice and olive oil. Place in a shallow heatproof dish.
3. In a bowl, mix together the lemon rind, shallot, garlic, peppercorns, coriander, juniper berries and allspice. Press the mixture over the birds.
4. Tuck small pieces of rosemary in around the wing and leg joints.
   Cover and leave to stand for 2 hours or refrigerate for 8 hours or overnight.
5. Sprinkle the poussins (Cornish game hens) with a little Tabasco and cook under a hot grill (broiler) for 20 to 30 minutes, turning and basting occasionally with the juices.
6. Serve, with any remaining pan juices, garnished with sprigs of fresh rosemary.