Not sure what to make for dinner? Well, don’t stress your mind too much because we have a very special chicken recipe, which will make your family run towards the dining table.
I will be using a young mid-sized chicken, also referred to as a ‘Poussin’. I’m going to infuse lemon and rosemary to make the chicken a bit tangy and aromatic. The chicken will be basted with wine and garlic stock, thus putting the recipe into the list of exotic chicken recipes. You can have this recipe with a crusty bread along with white wine, and there you are!
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Garlic and Rosemary Chicken
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Roasted poussin with herbs and garlic, finished with a rich pan sauce. Perfect for a special occasion or a cozy night in.
Ingredients
- 4 Poussin
- 1 lemon (237 ml) (1 cup) lemon
- 8 sprigs rosemary
- 5 tbsps. white wine
- 3 tbsps. olive oil
- 5 tbsps. chicken stock
- 24 cloves garlic
- Ground black pepper
- Salt
Instructions
- Preheat oven to 446°F (230°C).
- Make cuts in the poussin and rub with 1 tablespoon olive oil.
- Season poussin with salt and pepper. Place a lemon wedge and rosemary sprig in each cavity.
- Arrange 4 poussins on a large tray with garlic cloves around them. Place in the oven.
- Roast for 25 minutes.
- Reduce oven temperature to 356°F (180°C).
- Whisk together chicken stock, 2 tablespoons olive oil, and wine in a mixing bowl. Pour over poussins.
- Continue roasting for 25 minutes, or until golden brown, basting with pan juices every 10 minutes.
- Transfer poussins to a platter and cover with aluminum foil to keep warm.
- Add pan juices and garlic cloves to a medium saucepan. Boil until sauce is reduced (about 6 minutes).
- Cut each poussin in half lengthwise and arrange on plates.
- Spread sauce and garlic over poussins. Garnish with rosemary sprigs.
Notes
- For optimal browning, ensure the poussins are completely dry before oiling and seasoning.
- If white wine is unavailable, substitute with dry vermouth or chicken broth for a similar savory depth.
- Leftover poussins and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 poussin
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What is poussin and can I substitute regular chicken?
Poussin is a young chicken, typically under 4 weeks old, weighing around 400-500g. It cooks faster than a full chicken and has more tender flesh. Cornish game hens are the closest substitute available in most supermarkets.
How long do I roast poussin?
At 446°F (230°C), poussin typically need 25-35 minutes. The internal temperature at the thickest part of the thigh should reach 165°F (74°C) before resting.
Why is the oven temperature so high for this recipe?
The high heat at 446°F (230°C) quickly crisps the skin while the small size of poussin means the interior cooks through before the outside burns.
How many garlic cloves are too many for this dish?
The recipe uses 24 cloves, which is substantial. Roasting garlic whole in a hot oven mellows its sharpness considerably, so the result is sweet and fragrant rather than overpowering.
Can I use dried rosemary instead of fresh sprigs?
Fresh rosemary sprigs are strongly preferred here because they are placed in the cavity and arranged in the pan for aroma. Dried rosemary scattered over the bird is a fallback but lacks the same fragrance.
When writing out the ingredients and instruction, why not use the term chicken or chicken breast? What is the objective? Who is the audience?