We were given a Gressingham Spatchcock Poussin today. It came in a four pepper seasoning. I noticed that glucose syrup was listed in the ingredients so I thought, why not go the whole hog and give it a Chinese marinade? So, using a Ken Hom recipe as a template I mixed

minced ginger
1 tsp groundnut oil
dark soy sauce
chilli bean sauce
onion powder

and pushed it under the poussin skin. Then I baked in the oven at 175C without fan, aiming for the temperature of the thickest part of the breast to reach 60C (as per Heston’s roast chicken recipe). It actually got to about 65 so was very slightly overcooked but still very nice indeed, as was the rest of the bird. I will definitely cook poussin again, and will also ask the butcher to spatchcock (and perhaps halve) a whole chicken too.