Description
Roasted poussin with herbs and garlic, finished with a rich pan sauce. Perfect for a special occasion or a cozy night in.
Ingredients
Scale
- 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