Poussin – 520g – Tender Succulent – Beautiful Flavour

£5.50

What can I make with Poussin Bird

While there might not be quite as much flesh on the bones, the delicate, light taste is a perfect base for herbs, spices and stuffing’s. Our collection of poussin recipes show how this underrated bird can become the shining star of any dinner party.

How long do you cook Poussin for

Remove all packaging , put the bird on a baking tray and season with salt and pepper if you would like. Cook for 45 minutes, basting regularly with its juices so that the lean meat stays moist. Make sure that the meat is piping hot and that the juices are clear.

How to make Poussin with Lemon n Garlic

Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted.

Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking. When cooked, remove the birds and keep them warm in the oven.

Description

Poussin – Delicate Flavour – Great with a Lemon Theme

Poussin – Thyme Roasted Poussin – Simply Gorgeous

What can I make with Poussin Bird

While there might not be quite as much flesh on the bones, the delicate, light taste is a perfect base for herbs, spices and stuffing’s. Our collection of poussin recipes show how this underrated bird can become the shining star of any dinner party.

How long do you cook Poussin for

Remove all packaging , put the bird on a baking tray and season with salt and pepper if you would like. Cook for 45 minutes, basting regularly with its juices so that the lean meat stays moist. Make sure that the meat is piping hot and that the juices are clear.

Poussin
Poussin

How to make Poussin with Lemon n Garlic

Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted. Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking. When cooked, remove the birds and keep them warm in the oven.

Poussin with garlic and rosemary

Lemon and rosemary infused poussin are basted with a wine and garlic stock. Makes any occasion special. Crusty bread and a nice white wine complement this meal.

Ingredients
Serves: 4 

  • 4 Poussin
  • 3 tablespoons olive oil, divided
  • salt and freshly ground black pepper to taste
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 24 cloves garlic
  • 5 tablespoons white wine
  • 5 tablespoons chicken stock
  • 4 sprigs fresh rosemary, for garnish

Method
Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 230 C / Gas mark 8.
  2. Rub poussin with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting tin, and arrange garlic cloves around them. Roast in preheated oven for 25 minutes.
  3. Reduce oven temperature to 180 C / Gas mark 4. In a mixing bowl, whisk together wine, chicken stock, and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 25 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  4. Transfer to a platter, pouring any cavity juices into the roasting tin. Tent the birds with aluminium foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut them in half lengthwise and arrange on plates. Spoon sauce and garlic around the birds. Garnish with rosemary sprigs, and serve.

Additional information

Weight 0.52 kg