This poussin recipe offers a delightful blend of flavours and textures, perfect for a special meal. While it requires some culinary skill and takes about an hour to prepare, the result is a succulent, herb-infused bird accompanied by crispy, aromatic fries and a rich, garlicky aioli. The effort is well worth the delicious outcome.
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 2
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
This recipe has a moderate nutritional profile with a balance of proteins and fats. The high butter and oil content increases calorie density, while the herbs and lemon add beneficial nutrients. more about nutri-score
Ingredients
For the poussin:
- Butter: 50g/1¾oz
- Fresh parsley: 2 tbsp, chopped
- Lemon: ½ for juice, plus ¼ wedge
- Poussin: 1
- Fresh thyme: a few sprigs
- Garlic cloves: 2, peeled and whole
- Fresh sage leaves: 3
- Bay leaf: 1
- Chicken stock cube: ½
For the stuffing:
- Butter: 15g/½oz
- Shallots: 2, diced
- Garlic clove: 1, chopped
- Fresh thyme: 1 tsp, chopped
- Fresh breadcrumbs: 150g/5½oz
- Fresh sage leaves: 3, chopped
- Fresh parsley: 1 tbsp, chopped
- Free-range egg: 1 whole, plus 1 yolk
- Salt and freshly ground black pepper: to taste
For the aioli:
- Free-range egg yolks: 2
- Garlic cloves: 3 large, chopped
- Dijon mustard: 1 tbsp
- Olive oil: 100ml/3½fl oz
- Vegetable oil: 100ml/3½fl oz
- Lemon juice: to taste
- Salt and white pepper: a pinch
For the fries:
- Maris Piper potatoes: 4, cut into 1cm thick shoestring fries
- Butter: 40g/1½oz
- Garlic cloves: 2, crushed
- Rosemary: 1 sprig, leaves chopped
Method
Prepare the Poussin
- Preheat the oven to 200C/180C Fan/Gas 6.
- Blend butter, parsley, and lemon juice in a food processor.
- Pipe the mixture under the poussin’s skin.
- Stuff the cavity with thyme, lemon wedge, garlic, sage, bay leaf, and stock cube.
- Pan-fry the poussin until golden on all sides.
Make the Stuffing
- Sauté shallots, garlic, and thyme in butter until soft (5-8 minutes).
- Mix in breadcrumbs, sage, and parsley.
- Remove from heat and incorporate eggs, salt, and pepper.
- Place stuffing in an ovenproof dish with the poussin on top.
Roast and Rest
- Roast for 30-40 minutes until cooked through.
- Let rest for 10-15 minutes, reserving juices.
Prepare the Aioli
- Blend garlic, egg yolks, mustard, and lemon juice in a food processor.
- Gradually incorporate oils to thicken.
Cook the Fries
- Fry potatoes at 160C for 4 minutes.
- Increase heat to 180C and fry for another 4 minutes.
- Drizzle with garlic and rosemary-infused butter.
Serve
- Present the poussin family-style with fries and aioli on the side.
Nutri-score Health Check
This recipe receives a Nutri-score of C, indicating it’s moderately healthy. The poussin provides lean protein, while the herbs and lemon add beneficial nutrients and flavor. However, the high butter content in the poussin preparation, stuffing, and fries, along with the oil-rich aioli, increases the saturated fat and calorie content. The fries also contribute to a higher carbohydrate load. To improve the score, consider reducing the amount of butter and oil used, and serving with a side of vegetables to increase the fiber content.