It was my first time to bake small birds but certainly will not be the last! I love this Poussin recipe which I got from ‘Good Food’ UK based magazine, Christmas special edition. On page 73 and online too, this is to find. Pretty easy and oh so tasty! I love the softness of the young meat and the birds were so moist!
Well anyway, let me share with you the ingredients and how to:
Poussin small chicken of few weeks old.
- 50g butter, softened
- 2 poussins
- 4 rashes smoked streaky bacon, halved ( I used Pancetta which was the only available then)
- 1 tbsp plain flour
- 1 tbsp Worcestershire sauce
- the recipe calls for vegetable stock, I used chicken stock
my poussins few minutes before taking out of the oven…..
The following was the original method:
- Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
- About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.- end
Note: What I did not follow was adding the bacon on top at the beginning of cooking. I added my bacon just few minutes before the baking was done otherwise they will burn.
My husband and I both enjoyed this recipe that’s why I am sharing it with you..hope you like it too!