Christmas poussin

Recipe uploaded by

Barney Desmazery

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Recipe by Barney Desmazery

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1. 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.
2. 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.

Per serving

701 kcalories, protein 4g, carbohydrate 4g, fat 52 g, saturated fat 19g, fibre 0g, salt 2.09 g

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• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  Very easy and very tasty. Made it for a pre Christmas dinner party and it went down very well.

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Ingredients

• 50g butter , softened
• 4 poussin
• 4 rashers smoked streaky bacon , halved
• 1 tbsp plain flour
• 1 tbsp Worcestershire sauce
• stock from vegetables (see 'goes well with')

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 40 mins

Ingredients

• 50g butter , softened
• 4 poussin
• 4 rashers smoked streaky bacon , halved
• 1 tbsp plain flour
• 1 tbsp Worcestershire sauce
• stock from vegetables (see 'goes well with')

Per serving

701 kcalories, protein 4g, carbohydrate 4g, fat 52 g, saturated fat 19g, fibre 0g, salt 2.09 g

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