Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Poussin with lemon recipe

1 star
2 star
3 star
4 star
5 star

54 ratings

A delicious and zingy dish in which poussins are roasted in a lemon and vegetable mix. Incredibly easy to make, simply add the ingredients to the roasting tray and cook for an hour. Make sure that you hold back the juices to use as gravy and pour over the poussin when serving. The term "poussin" is sometimes referred to as “coquelet” and is a butchers term for a young chicken. See method

Serves 4
15 mins to prepare and 1 hr 10 mins to cook
1005 calories / serving
Freezable

Ingredients

4 poussins (or a mix of 4 chicken pieces, legs and thigh on the bone)
25g butter
2 lemons
1 onion, cut into wedges
5 garlic cloves
small bunch of fresh parsley
2 carrots, halved
1tsp cornflour
1 chicken stock cube
green beans, to serve
roasted new potatoes, to serve

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
4165kj
1005kcal 50%
Fat
69g 98%
Saturates
20g 100%
Sugars
6g 7%
Salt
2.4g 40%

of the reference intake
Carbohydrate 9.1g Protein 87.6g Fibre 3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.
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. Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil. Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened.Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.