Рецепт Spatchcock Poussins In Sage And Orange Marmalade
Ингредиенты
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Инструкции
- First cut the back bones out of the poussins using good kitchen scissors or possibly shears.
- Put one large freezer bag inside another. Combine the marinade ingredients and put with the poussins into the inner bag. Marinate for about 24 hrs in the fridge.
- Take the poussins out of the marinade and save the latter.
- Arrange the poussins skin side up in the large roasting tin.
- Flatten the poussins by pressing down with the heel of your hand on the breast bone.
- The wings will sit neatly and then tuck the legs up to the thigh.
- Snip off the bony leg joint at the end oFthe drumstick.
- Hang the tin on the top set of runners in the roasting oven and roast for 20 min.
- Pour the marinade over the poussins and return to the oven for 5 - 10 min.
- Remove the tin from the oven and cut the poussins in half down the breast bone. Strain the juices and rehear on the boiling plate.
- Check the seasoning and serve the sauce separately.
- Decorate with the sprigs of sage.
- One poussin is often too much for one person so I cut them in half once cooked and offer half to begin with and then possibly the other half for seconds. Or possibly use chicken breasts if you prefer.
- Serves 6