Honey Roasted Crispy Poussin Chicken
The poussin chicken (sometimes called spring chicken)
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| Smoked River Cobbler Salad |
is
my favourite chicken, tender, moist and very tasty.
This lovely honey roast coating that I have developed
is
very much after the style of the coating that you
would put on Chinese crispy duck.
It’s very simple
to do and the result is amazing, you can serve this
delightful
dish hot or cold.
I've based this recipe on two servings with a 450Gm
poussin chicken.
You will need;
1 – Poussin Chicken
For the Coating;
40 Ml – Honey
20 Ml – Light Soy Sauce
20 Ml – Water
Plunge the chicken into a pan of boiling water, and boil
for about 3 minutes. Mix the honey, soy sauce and water together.
After 3 minutes of boiling drain the chicken and pat it
dry, then while the skin is still warm coat it with the honey mixture and leave
for about an hour.
Save what is left of the mixture to drizzle over before
serving.
After an hour has passed preheat your oven to 200c, place
the chicken on a rack over an ovenproof tray or dish and put in the centre of
the oven for 30 minutes.
After 30 minutes take it out of the oven, it should be
dark brown in colour.
Check to make sure it is cooked through, cut it in half
down the middle of the breast and leave it to cool if you are serving with
salad or serve immediately with vegetables of your choice.
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