Friday, 27 January 2012

Roast Poussin




I’d previously, naively assumed, Poussin to be the preserve of those well versed in the culinary arts practiced by our Gallic cousins across the Channel. After having bought a couple on a whim and searched the web I couldn’t have been farther from the truth.  A Poussin is really just a baby chicken and man is it tasty

As usual I did some research looking at cooking methods, times and accompanying ingredients. Armed with a wealth of knowledge, I came up with this.

If you’re a dab hand at a Sunday roast then this should be breeze for you

If you get you’re cooking times right, remember what’s here is just a guide, then what you’ll get is small succulent bird that tastes wonderful. There is very little prep to do and it can look deceptively impressive when served at the table. I’ve included my method for roasting spuds, you’ll probably have your own but these are pretty ace.



Serves 2

Poussin
  • 2 Poussin, I went for Corn fed from Sainsbury’s (about £6 for the pair)
  • ½ Lemon cut in two
  • About 12 cloves of Garlic
  • 2 Smallish sprigs of rosemary
  • Good Sea salt
  • Pepper
  • 100 ml of dry white wine
  • 200 ml of chicken stock
  • A little olive oil

Roast Potatoes
  • Some Potatoes Peeled and cut into the size you want, usually about 3 of these chunks per person is sufficient
  • Goose Fat
  • Olive Oil
  • Herb mixture all or any of the following, Sage, Rosemary, Thyme (1 Sprig each and a teaspoon each for chopping)

Heat the oven to 230 Degrees, rub each poussin liberally with oil then season well with Sea Salt and Pepper. Inside each cavity place half the lemon and a sprig of Rosemary

Place the Poussins in a roasting tray and chuck in the garlic cloves
Place in the oven for about 25 mins

Meanwhile put the potatoes into boiling water and boil for 10 mins
Quickly pound the herb mixture and mix with a tablespoon of olive oil
Drain the potatoes but save the water in a jug (Good for gravy)
Pour the oil into the pan with the drained potatoes, season with salt and pepper, place the lid on the pan and shake gently to cover all the potatoes with oil and fluff them slightly. Leave the lid on and put to one side

Mix the Stock, wine and a table spoon of oil and pour over the poussin
Place back in the oven for around 25 mins , basting every 10 mins

Whilst the birds are cooking get another roasting tray and put in the goose fat and place in the oven

Remove the birds and test if they're done, my preferred method is to use a sharp knife , pierce the poussin right into the centre, remove the knife , quickly and gently place onto your lip! If the knife is very hot and makes you go ouch, then we’re done



Remove the birds from the oven

Place the roasting tray on the hob, tip in the potatoes, herbs etc and use a spoon to coat them all in goose fat. Whack up the oven as far as it will go, put the potatoes in the oven and cook for around 30 mins

Remove the birds from the roasting tray, put on a platter, cover with foil and leave to rest.

Remove most of the fat from the roasting tray, place on the hob and mash the garlic, pour in some of the saved potato water and deglaze the pan

Season to taste.

Pour gravy through a sieve into a small saucepan and push the good bits through to thicken the gravy slightly, scraping the underside of the sieve into the gravy. Put the saucepan on hob and reduce as required to taste

Pour and juices from the birds platter into gravy. mix well and we’re about ready to go
Serve with Veg of your choice





1 comment:

  1. That looks so good! I've never cooked poussin, always thought it would be a bit fiddly but I might look out for them now.

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