GREEK ROASTED POUSSIN
Steps:
- 1. Gently pan fry the onion and garlic in a dash of oil until tender and well cooked , but not brown. 2. In a large bowl, mix together the cooked onion mixture with the lemon rind, olives, marjoram, breadcrumbs, lemon juice and eggs with a good seasoning of with salt and pepper. 3. Wash the poussin and dry with paper towels inside and out. Fill the cavity with the stuffing. Twist the wings underneath the body. Place a lemon slice of two on top of the poussin and then tie the lemon slices, legs and wings in place with string. Place on a shallow baking tray. Brush the poussins liberally with melted butter. 4. Roast at 180°C on fan bake for 40-50 minutes or until golden and thoroughly cooked. Collect any juice from the baking tray and serve with the poussin.
THYME-ROASTED POUSSIN
Steps:
- Preheat the oven to 500 degrees.
- Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
- Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
- On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.
ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 9
Steps:
- This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
- If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
- Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
- Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
- Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
- Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!
ROASTED POUSSIN WITH OREGANO, ORANGE & SHERRY
An exotic main with only five ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the poussin in a roasting tin, drizzle with the oil, sprinkle over the oregano and season with some salt and pepper.
- Roast for 15 mins, then add the zest from one of the oranges, then squeeze the juice from both. Sprinkle over the birds with the sherry. Return to the oven and roast for a further 20-25 mins.
Nutrition Facts : Calories 549 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 45 grams protein, Sodium 0.67 milligram of sodium
LEMON ROAST POUSSIN WITH SPRING VEGETABLES
Take your cooking up a notch with Gordon's smart take on roast chicken
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 18
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme and a lemon half.
- Sit the birds in a shallow roasting dish. Smother generously with butter, then season the skin with sea salt and black pepper. Roast in the oven for about 40 mins.
- While the birds are roasting, prepare the accompaniments. For the braised peas and lettuce, heat a frying pan and add a drizzle of oil. Sizzle the bacon for 2 mins until starting to crisp. Turn down the heat a little, toss in the onions, then continue to cook for 6-7 mins until they are golden.
- Pour the chicken stock into the pan, simmer for 2 mins, then scatter in the peas and cook for 2 mins more. Lastly, stir in the lettuce and cook for 1 min until just wilted, then set aside.
- For the spring vegetables, bring a large pan of salted water to the boil and have a bowl of iced water at the ready. In batches, boil all the veg (except the radishes), then transfer to the iced water. The courgettes will take 3 mins, the carrots and leeks 2 mins. Drain the vegetables, then lay them on kitchen paper to dry.
- Heat a drizzle of olive oil in another frying pan, then stir-fry the vegetables until just starting to colour. Add the vinegar, lemon zest and a little seasoning. Turn off the heat, toss through the radishes, then drizzle with a little more oil.
- Check if the poussins are cooked by inserting a skewer or small knife between the leg and the breast; if the juices are pink, give the bird an extra 5-10 minutes in the oven. Once ready, remove the poussins from the dish and leave to rest, upside down, for 10 mins (this keeps the breasts from drying out). To make a simple gravy, remove the lemon halves from the poussins, squeeze into the juices in the roasting dish, then whisk together.
- Strain the lemony juices into a jug. You are now ready to carve the birds and plate up.
- Using a sharp knife, cut through the thigh joint and remove the leg. Cut each leg through the joint to separate the drumstick from the thigh. Carefully carve the breasts away from the bone, cutting through the joint to leave the wing attached. Carve each breast into 2 pieces so each portion has 2 pieces of leg and 2 pieces of breast.
- Spoon a mound of the braised peas and lettuce into the centre of 4 large, shallow, bowls. Neatly assemble a 'nest' of vegetables around the lettuce. Pile the carved poussin on top of the lettuce, giving each serving the same amount of meat. Pour over the lemony sauce and serve straight away.
Nutrition Facts : Calories 553 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.79 milligram of sodium
ROAST POUSSINS WITH WILD MUSHROOM SAUCE
Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 14
Steps:
- First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
- Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn't essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.
Nutrition Facts : Calories 839 calories, Fat 64 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
GREEK ROASTED CHICKEN AND POTATOES
You'll find this meal is a nice one to prepare for company or to serve your family for Sunday dinner. All you need with it is tossed salad and some crusty French bread. -Pella Visnick, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place chicken breast side up on a rack in a roasting pan. Sprinkle with salt and pepper and half of the oregano. Arrange potatoes around chicken; sprinkle with salt, pepper and remaining oregano. Pour butter and lemon juice over chicken and potatoes. Add chicken broth to pan., Bake, uncovered, 2-2-1/2 hours or until a thermometer inserted in thigh reads 170°, basting frequently with pan drippings. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 24g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 214mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.
ROASTED POUSSINS
Poussin is the French word for a very young, small chicken. Here, they are enlivened by fresh thyme and oregano.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk oil, vinegar, and mustard until well combined. Whisk in garlic, chives, thyme, oregano, dry mustard, salt, and pepper; set aside. Rinse poussins well under cold water. Pat dry.
- Using kitchen shears, cut along either side of backbone; remove it. Turn over; gently flatten. Place marinade in a large resealable plastic bag; add poussins. Seal; turn bag to coat them with marinade. Refrigerate at least 2 hours or overnight.
- Preheat oven to 400 degrees. Position a rack in center. Place a flat roasting rack in a shallow roasting pan or on a rimmed baking sheet. Coat rack with spray; set aside.
- Remove poussins from marinade, letting excess drip off; place on rack, breast side up. Tuck wing tips under body. Sprinkle with salt and pepper; roast until golden and cooked through, about 50 minutes. Cut each in half through breast; serve.
ROASTED POUSSINS WITH POMEGRANATE SAUCE AND POTATO RöSTI
Steps:
- Make sauce
- In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.
- Make poussins
- Preheat oven to 375°F.
- Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.
- Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.
- Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.
- While poussins are roasting, make rösti
- In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.
- Cut into wedges and serve with poussin.
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SPATCHCOCKED POUSSIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Category Game RecipesCuisine British RecipesCalories 536 per serving
- To spatchcock the poussins, put a bird breast-down on a board and use a heavy knife or kitchen shears to cut along both sides of the backbone (discard it). Turn breast- up, opening it out and pressing it flat with your hands. Loosen the skin over the breasts by carefully working your fingers underneath, then slash each drumstick twice with a sharp knife. Repeat with all the poussins.
- In a small bowl, mix the dry spices, garlic, lemon zest and juice, olive oil and coriander leaves to a paste. Smear some under the skin of each bird, then rub the rest all over the outsides. Chill, covered, for at least 2 hours or preferably overnight.
- Heat the oven to 200°C/fan180°C/gas 6. Heat a heavy frying pan or griddle pan on the hob until fiercely hot. Season the birds generously all over with salt, then cook in the pan/ griddle, in batches, for 2 minutes on each side or until well coloured. Put the browned birds in a roasting tin. Once they’re all browned, transfer the tin to the oven and roast for 20-25 minutes until cooked through. Pierce the thickest part of the thigh with a skewer, if the juices are mostly clear, the poussins are cooked. Remove from the oven and leave to cool.
- For the mayonnaise, beat the yolks in a bowl with the mustard, then start to whisk in the olive oil, a drop at a time. Once it starts emulsifying, you can trickle it in faster. When half the oil has been added, whisk in the lemon juice, then continue whisking in the oil until it’s thick enough to dollop, you may not need it all. Quarter the preserved lemons, then scrape out and discard the pips and pulp. Chop the peel as finely as possible. Finely chop the mint. Beat the lemons and mint into the mayonnaise, then season with salt and pepper, tasting as you go (you’ll need at least ½ tsp salt). Chill in the fridge, then pack in a cool bag.
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