Poussin
A small young chicken, usually cooked whole. Its mild flesh suits citrus and herb marinades; bone-in weight is not the same as edible weight.
What it offers and why to use it
A small young chicken, usually cooked whole. Its mild flesh suits citrus and herb marinades; bone-in weight is not the same as edible weight. Roast whole or spatchcocked, keeping marinades chilled. Check doneness in the thickest part of each bird without touching bone.
A small young chicken, usually cooked whole. Its mild flesh suits citrus and herb marinades; bone-in weight is not the same as edible weight.
From shopping to cooking
Choose
Choose similarly sized, cleaned, chilled birds with intact skin. Check the weight to adjust portions and roasting time.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the supplier’s use-by date and thaw in the fridge.
Prepare
Roast whole or spatchcocked, keeping marinades chilled. Check doneness in the thickest part of each bird without touching bone.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with poussin
Orange-roasted poussin with endive salad
Poussin roasted with orange and onion, served with crisp garlic-dressed endive salad.
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