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Great Recipes - Pot-roast Poussin Recipe
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Pot-roast Poussin Recipe
Ingredients
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15ml/1 tbsp olive oil
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1 onion, sliced
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1 large garlic clove, sliced
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50g/2 oz diced smoked bacon
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2 fresh poussins (about 450g each)
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30ml/2 tbsp melted butter
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2 baby celery hearts, each cut into 4 pieces
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8 baby carrots
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2 small courgettes, cut into chunks
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8 small new potatoes
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600ml/1 pint chicken stock
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150ml/1/4 pint dry white wine
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1 bay leaf
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2 fresh thyme sprigs
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2 fresh rosemary sprigs
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15ml/1 tbsp butter, softened
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15g/1 1/2 oz plain flour
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salt and ground black pepper
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fresh herbs, to garnish
Serves 4
Method:
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Preheat the oven to 190C. Heat the olive oil in a large flameproof
casserole and sauté the onions, garlic and bacon for 5-6 minutes
until the onions have softened.
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Brush the poussins with half the
melted butter and season. Add the casserole with the vegetables.
Pour in the stock and wine and add the herbs. Cover and bake for 20
minutes.
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Remove the lid and brush the birds with the remaining butter. Bake
for 25-30 minutes more until golden. Transfer the poussins to a
warmed serving platter and cut each in half with poultry shears or
scissors.
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Remove the vegetables with a slotted spoon and arrange
them round the birds. Cover with foil and keep warm.
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Discard the herbs from the casserole. Mix the butter and flour to a
paste. Bring the cooking liquid to the boil then whisk in spoonfuls
of paste until thickened.
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Season and serve with the poussins and
vegetables, garnished with herbs.
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