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Spatchcock Poussin with Lemon, garlic and Parma ham

Richard Bewley
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main
Cuisine Central European
Servings 2


  • Zest and juice of one waxless lemon
  • Zest and juice of 1 lime
  • 2 medium cloves garlic grated or crushed
  • 1 x heaped tsp Dijon mustard
  • 1 x corn-fed Poussin spatchcocked
  • 2 x Slices Parma ham
  • 1 x tsp herbes de Provence
  • Freshly milled sea salt and ground black pepper for seasoning


  • Preheat oven to 200C
  • Line a deep baking tray with thick tin foil, and grease lightly with oil.
  • 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) and place on the baking tray with the breast facing upwards.
  • Using a zester, peel off the rind of the lemon and limes and set aside.
  • Squeeze the juice from both citrus fruit, and pour into a small bowl. Add the grated garlic, Dijon mustard, herbes de provence, and mix thoroughly using a mini whisk.
  • Pour the marinade over the poussin, and sprinkle on top the zest, the season well with a little salt and black pepper.
  • Place in the centre of the oven for 25 mins, then remove, add a slice of Parma ham to each breast, seasn, and return to oven for a further 20 mins.


As a variation, I have used the same recipe for Guinea Fowl and adjusted the cooking time accordingly.
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