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Roasted Poussin

Prep Time30 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: English, Italian
Keyword: breadcrumbs, dried thyme, garlic, lemon, parsley, poussin, rosemary, shallots
Servings: 2 people
Calories: 776kcal
Author: Chief Cook and Bottle Washer

Ingredients

For the Poussin

  • 1 Poussin
  • 50 g Butter
  • 2 tbsp Fresh Parsley
  • ½ Lemon plus ¼ lemon wedge
  • Few sprigs Thyme
  • 2 cloves Garlic peeled but whole
  • 3 Sage Leaves fresh
  • 1 Bay Leaf
  • ½ Chicken Stock Cube

For the Stuffing

  • 15 g Butter
  • 2 Shallots diced
  • 1 clove Garlic chopped
  • 1 tsp Fresh Thyme chopped
  • 100 g Fresh Breadcrumbs
  • 3 Sage Leaves fresh, chopped
  • 1 tbsp Fresh Parsley chopped
  • 2 Free Range Eggs 1 whole, 1 yolk only
  • Salt and Pepper for seasoning

For the Aioli

  • 2 tbsp Mayonnaise we use vegan, it's good!
  • 1½ cloves Garlic grated with a microplane

For the Fries

  • 2 handfuls French Fries from the supermarket, life's too short!
  • 40 g Butter
  • 2 cloves Garlic grated with the microplane
  • 1 sprig Rosemary leaves finely chopped

Instructions

Make the Stuffing first

  • Melt the butter in a pan over a medium heat and then add the shallots and thyme. Sweat until they start to soften and add the garlic for the last couple of minutes. This will take a good 5-8 minutes
  • Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and stir in the eggs and season with salt and pepper. Spread the stuffing into an oven proof dish and allow to cool

Next prepare the Poussin

  • Put the butter, butter and lemon juice into a food processor and blend. Carefully separate the skin from the flesh on the breast and squeeze the mixture under the skin. You can use a piping bag for this, or just put the mixture in a bit at a time and massage it along the breast
  • Put the thyme, lemon wedge, garlic, sage, bay leaf and stock cube into the cavity. Heat a frying pan over a medium-high heat and cook the poussin until it is golden on all sides
  • Place the poussin on top of the stuffing and put into a pre-heated oven at gas mark 6, 200℃, 180℃ fan. Roast for 30-40 minutes

For the Aioli

  • Mix the mayonnaise with the garlic and it's ready!

For the Fries

  • Cook the fries as per the instructions, either in the oven or the air fryer, or even in a deep fat fryer, depending on your preference
  • Meanwhile melt the butter gently in a pan along with the garlic and rosemary. Once the fries are cooked, spoon the buttery mix over the fries and serve

Nutrition

Calories: 776kcal | Carbohydrates: 46g | Protein: 15g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 283mg | Sodium: 1410mg | Potassium: 400mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2221IU | Vitamin C: 30mg | Calcium: 179mg | Iron: 5mg