Orange-roasted poussin with endive salad
Total time3 h 20 min Preparation and possible waiting 2 h 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 2 h 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 3 h 20 min Preparation and possible waiting 2 h 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 2 h 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Method
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Place the poussin in a container, pour over the orange juice, cover and marinate in the fridge for 2 hours, turning once.
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Preheat the oven to 180°C conventional.
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Transfer the birds and marinade to a deep roasting dish. Add the quartered onions and the garlic bulb cut horizontally.
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Season with some of the salt and drizzle over 15 g oil. Roast for 45–55 minutes, basting halfway with the tray juices.
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Check for 70°C for 2 minutes in the thickest part of each bird without touching bone; roast longer if needed.
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Remove the poussin and rest for 5 minutes.
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Blend the onions with the roasted garlic flesh and tray juices, boil the sauce for 5 minutes and add half the parsley.
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Wash and drain the endive. Finely chop the remaining garlic clove and mix with the remaining 20 g oil, vinegar and a pinch of salt.
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Dress the endive just before serving. Serve one poussin per person with sauce, salad and the remaining parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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