Poussins or spring chickens are what you should opt for if you're having a smaller, more intimate Christmas affair. Plus, they don't take very long to cook
|Prep time||40 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the butter, combine all the ingredients in a food processor and blitz until smooth.
Generously butter the sides and the bottom of 3 standard 20cm Bundt tins. Cover the tube hole in the middle of the pan with a piece of tin foil. Put the potatoes (you could also use vegetables) at the base of the tin along with the garlic, salt and pepper. Toss with butter and roast for 20 minutes.
Pat the chickens dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
Cook until golden brown or a thermometer inserted into the thickest part of the thigh (avoiding the bone) reads at least 175°C (40-45 minutes). Transfer the chickens to a cutting board and let rest for 10 minutes before carving. Serve with the roasted potatoes.