Spring Chickens get a Toasting
Spring chicken, known as poussin, is small and weighs no more than 11oz (310g). Because it is so young, the meat is delightfully delicate in flavour and easily digestible with a very low fat content. It is packed with iron and only 120 calories per 3.5oz (90g), so you won't have to worry about your waistline.

All poussin is sold whole. To cut in half, simply lay the bird on its back and, with a sharp knife, slice down the centre. Spread it open and cut through the centre of the back as well. Alternatively, get your butcher to do it!

Because the chicken is so small and light, it is easy to pop under a grill and cook evenly.

I've suggested you serve young baby vegetables with the dish - not only for presentation but also because their sweetness will complement the gentle taste of the meat.

Try the Cherry Queen to finish off this excellent meal.

INGREDIENTS
  • 3 poussins
  • 1tblsp (15ml) olive oil
  • Salt
  • 1oz (25g) butter
  • 1tsp English mustard powder
  • 3oz (75g) dried white breadcrumbs
  • Watercress to garnish
Clean the poussins and split them in half lengthways. Crush the bones with a heavy knife, so that they lie flat while cooking. Brush the poussin pieces with oil and sprinkle a little salt on them. Cook under a hot grill for about 10 minutes on each side.

Meanwhile, make a paste with the butter and the mustard powder. Spread the mustard paste evenly over both sides of the cooked poussins and then sprinkle with the breadcrumbs. Return them to the grill and continue to cook until the topping is golden brown on both sides.

Serve the poussins with fresh spring vegetables such as baby potatoes, baby carrots or sugar snap peas, which will go well with the poussins. Garnish with the watercress for a final touch.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)