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A delicious and well-seasoned dish in which poussin is roasted in white wine and vegetable mix amongst other things. Poussin is a butcher’s term for a young chicken. Poussins are a breed that is naturally slow growing, so you get meat that’s young and tender and succulent in texture yet thoroughly flavourful. Poussin is a white tender, mild and sweet meat—just like chicken, but more delicate and a bit leaner. It is sometimes referred to as the veal of chicken. Poussin is more common in Europe than in the USA. This Poussin recipe involves oven baking the young chicken and will show how to prepare and season a poussin for optimal flavour. It’s an elegant yet straightforward recipe that’s perfect for special occasions or any day you want to treat yourself to something extraordinary.
Ingredients: –
500g Corn Fed Poussin (A Young and Tender Chicken)
2 Tablespoons Soy Sauce
1 Tablespoon Jerk Barbecue Sauce
2 Tablespoons Chardonnay White Wine
1 Tablespoon Tomato Paste
¼ Red Sweet Pepper
Fresh Parsley
½ Teaspoon Garlic Paste
1 Tablespoon Organic Lemon Juice
3 Tablespoons Mild Olive Oil
½ Teaspoon Black Pepper
½ Teaspoon Onion Granules
½ Teaspoon Garlic Granules
1 ½ Teaspoons Vegetable Stock Powder
A Pinch Sea Salt
1 Teaspoon Paprika
2 Fresh Carrots
¼ Sweet White Onion
¼ Red Onion
1 Large Scallion
250ml Cold Water
Preheat the oven to gas 6, 200°C, fan 180°C
Make gravy with the pan juice by adding vegetable stock mixed with water then heat until thickened. Enjoy with the poussin.
Garnish – Green Beans, Long stemmed broccolis, Baby Corn
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