Seasoned with lavender and thyme, which herald the return of spring, these roasted poussins are aromatic and flavorful, and just unique enough to be a memorable meal.
Text And Photo By Sara Clevering
Roast chicken is a quintessential comfort food, and properly done, can hardly be improved upon. But even the classics are fun to play with, and by downsizing your chicken you can put an intimate, elegant spin on things. Poussins are, despite a fancy French name, nothing more than your standard chicken in miniature, weighing in under a pound and less than 28 days old.
Lavender and Thyme Roasted Poussins
- Total Time: 45 minutes
- Yield: 2 1x
Description
Seasoned with lavender and thyme, these roasted poussins are aromatic and flavorful, and just unique enough to be a memorable meal.
Ingredients
- 1 tsp dried lavender buds
- 3 tbsp (45 g) unsalted butter, softened
- 1/2 tsp dried or fresh thyme leaves, (minced if fresh)
- 1/4 tsp finely grated fresh lemon zest
- Salt and pepper to taste
- 2 poussins (young chickens; about 1 lb/just under a half kilo each) or 2 small Cornish hens (about 1 1/4 lb/ just above a half kilo)
- 2 small lemons
- scant 1/4 (50 mL) Sauternes or other sweet white wine
Instructions
- Preheat oven to 475°F/250°C.
- Using a fork, smash the lavender, thyme, zest, salt and pepper into the butter until well mixed to create a compound butter.
- Pat the birds dry. Take a bird and very gently slide fingers between meat and skin to loosen the skin from the body (be careful not to tear the skin), both over the breast meat and the thigh.
- Take the compound butter and slide it up into the pockets of skin you have created over the breast but also making sure to also smear some butter over the thigh. You can tie the legs of each bird together or nestle them together snugly in the baking dish, preferably a flameproof one that is safe for your stovetop.
- Cut one lemon in half and divide each half into quarters for a total of eight pieces. Stuff each bird with four pieces of lemon. (Using smaller pieces allows you to more effectively stuff the small cavity of the poussin). Take the second lemon, cut in half, and squeeze one half over both birds.
- Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F. Check after 25 minutes.
- Put the roasted birds on a platter and loosely cover with foil to keep warm.
- Add Sauternes to roasting pan and put over moderate heat, deglazing the pan by scraping up the brown bits. Simmer until the liquid is reduced to a sauce. (If your roasting pan is not safe for the burner, transfer the chicken juices to a saucepan, then add the wine and simmer). Spoon over your poussins and serve.
- Accompany your birds with roasted fingerling potatoes and crusty artisinal bread that can sop of the flavorful sauce.
Notes
- Put your own twist on this dish by creating your own compound butter with your favorite aromatics.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 poussin
- Calories: 520
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Frequently Asked Questions
What is a poussin, and where can I find one?
A poussin is a young chicken under 28 days old and weighing less than 1 lb — essentially a miniature roast chicken, one per serving, with no carving required. The article says they’re available through online vendors like D’Artagnan, and suggests Cornish hens (about 1.25 lb each) as the most practical substitute. You can also simply double the ingredients and use the same method on a standard roast chicken. 
Why is the lavender-thyme butter pushed under the skin rather than just rubbed on the outside?
Sliding the compound butter (1 tsp dried lavender, 3 tbsp unsalted butter, 1/2 tsp thyme, 1/4 tsp lemon zest) under the skin directly onto the breast and thigh meat allows the butter to baste the meat from the inside as it roasts at 475°F (250°C), keeping the flesh moist and infusing the lavender-thyme flavor directly into the meat rather than just the crispy skin.
What is Sauternes, and why is it used for the pan sauce?
Sauternes is a sweet French white wine from Bordeaux. The recipe uses a scant 1/4 cup (50 ml) to deglaze the roasting pan — scraping up the brown bits — and then simmers it down to a concentrated sauce. The sweetness of the wine complements the floral lavender without overpowering it; a dry white wine would work but gives a more austere result.
Lovely flavour combo, it makes me think of a romantic country dinner with your beloved one, I really would give it a try!