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  • Whole Young Chicken with Cucumbers

Whole Young Chicken with Cucumbers

Posted on Apr 23rd, 2015
by Jeff Tyler
Categories:
  • Chicken Recipes
  • Dinner
Whole Young Chicken with Cucumbers

This recipe calls for a young chicken aka poussin, which is the butcher’s term for a young chicken, less than 28 days old at slaughter and usually weighing up to 500 grams. The young chicken meat has a delicate flavor and is tender and succulent in texture.

Enjoy this delicious while young chicken recipe!

Whole Young Chicken with Cucumbers

Whole Young Chicken with Cucumbers

Jeff Tyler
4.92 from 49 votes
Print Recipe Pin Recipe
Prep Time 6 hours hrs
Cook Time 25 minutes mins
Total Time 6 hours hrs 25 minutes mins
Course Main Course
Cuisine Japanese
Servings 1 serving

Ingredients
 
 

  • 1 young chicken (aka poussin) whole

Pickled Cucumber

  • 1 cucumber
  • 1/4 cup dark Japanese soy sauce
  • 1/3 cup mirin
  • 1/4 lemon juice
  • 1/4 orange juice
  • 4 tablespoons kimchi sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil

Young Chicken Marinade

  • 5 ⅔ oz sweet miso
  • 3 tablespoons white sugar
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons yamasa soy
  • 2 tablespoons olive oil

Instructions
 

  • Peel the cucumber and cut lengthways in half. Take out all seeds with a spoon. Slice into 1cm (0.4 inch) thick slices to make nice half-moon shapes.
  • Mix the dark soy sauce, Japanese rice vinegar, mirin, lemon juice, orange juice, kimchi sauce, sugar and sesame oil together and add your cucumber slices to the mix.
  • Leave the cucumber to marinate for at least 6 hours.
  • Mix all other ingredients together, except the young chicken, to form a paste.
  • Smother the paste all over the young chicken so that it is nicely covered and place in a bowl or tray in the refrigerator.
  • Leave it to marinate for at least 24 hours for maximum flavour.
  • To cook, place under the grill in your oven preheated to 180 degrees Celsius (355 Fahrenheit).
  • Colour both sides until beautifully golden, approx. 5 minutes on either side.
  • When finished, cut to make sure cooked well, if there are any signs of pink you will need to cook it for a few extra minutes.
  • While the chicken is hot, cut into 6 pieces and arrange on a plate.
  • Take some of the fresh cucumber pickles and arrange next to the chicken. You can also add a slice of lime as shown in the picture, a squeeze of the lime on the chicken will lift it into bliss.

Notes:

  • *Ask your butcher to spatchcock the young chicken for you as this will save you the troubles of having to remove the bones yourself.
  • You can find all of these ingredients at your local Japanese outlet.
  • *For extra flavour, try making this on your charcoal BBQ, takes a little more care not to burn it but the results will be surely fantastic.

Notes

SPICY MISO BABY CHICKEN
Tried this recipe?Let us know how it was!

Related: Chicken Wellington
Related: Mediterranean-Style Whole Stuffed Chicken
Related: Chicken Il Monello
Related: Greek Chicken Soup
Related: Roasted Mexican Chicken

  • Dairy-Free
  • Gluten-Free

Jeff Tyler

Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda. In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes. Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London. In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.  

4.92 from 49 votes (49 ratings without comment)

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