Poussin, Chicken or good old Chook?

Poussin and baby vegetables
I had browned baby carrots, potatoes & onions in olive oil.
Then I added a quartered lemon and some sprigs of rosemary. The butterflied poussin were then spread on top of the veg.
Melted butter and honey were used to glaze the poussin and 2 cups of chicken stock were poured into the pot.

Then I put a cartouche over the poussin and then put the pot lid on.

I put them in the oven at 200 degrees centigrade for about 50 minutes. I removed the cartouched and lid and then browned it for a further 10 minutes.

Here’s the finished product ready to serve. It was yum. I strained the leftover liquid and then thickened it with arrowroot powder. I don’t like thickening with flour or cornflour. The gravy turned out flavoursome beyond belief!

Poussin on Foodista

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