A tasty and moreish roast chicken recipe from Niamh - eatlikeagirl.com. Can't go wrong with the addition of Lardo such classic ingredients. Capreolus' Lardo won 2 Stars at the Great Taste Awards 2020. Our artisan techniques for curing and fermenting changes the structure of the fat so that it renders down at a low temperature. This rendering gives it a silky smooth feeling in the mouth combined with a rich flavour with a salty tang.
sweet hot chilli flakes (Aleppo or pasilla chilli)
fresh rosemary, the needles from one sprig, chopped really fine
black pepper
Vegetables of your choice to roast (baby courgettes, cherry tomatoes, etc)
Directions
Preheat the oven to 200°C (180°C fan)
Spatchcock the poussin (or have your butcher do it) by cutting out the back bone using a sharp knife or poultry shears. Place the poussin on a board, breast-side up and strike it firmly with your hand. This will break the breast bone and flatten the bird, this allows it to cook evenly. Put it onto an oiled ovenproof tray
Sprinkle a little chilli and the rosemary on the poussin. There is no need to salt it as the lardo is quite salty already
Cover the poussin with a layer of lardo and put it in the oven to roast for 35 – 40 minutes. It will be done when the juices run clear, as with a chicken. Baste it every ten minutes or so and keep adding that lardo flavour to the poussin
After 15 minutes add the vegetables and spoon the fat over them. You can roast them separately in olive oil if you prefer
When the poussin is done let it rest for 5 minutes. Serve on top of the veg with a very light sprinkle of salt
Recipe Note
Multiple the ingredients by as many people as you are cooking for as the recipe is per person.
