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Method

  1. One day in advance make the brine, simply bring ingredients to a simmer then remove from heat, transfer to a non-corrosive container large enough to hold the poussin then chill.
  2. Submerge the spring chicken in the brine and chill for 4 hours.
  3. Remove the spring chicken from the brine pat dry and place in the chiller uncovered overnight.
  4. Smother each bird in schmaltz then roast in a preheated oven 230°C /210°C fan assisted (gas 7) for 45 minutes or until juices run clear & minimum core temperature of 70°C, remove from oven & keep warm.
  5. Whilst the spring chicken roasts make the giant couscous. Soften the onion, garlic and zest in the butter with a pinch of salt then add the couscous and hot stock. Cover and simmer for 10 to 12 minutes until tender and consistency of a loose risotto then fold through the spinach, check seasoning and finish with a little extra lemon zest and juice.

to serve:

  • Serve the spring chicken split between 2 plates with the couscous and finger bowls.