Christmas poussin
Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
- 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.
Per serving
701 kcalories, protein 4g, carbohydrate 4g, fat 52 g, saturated fat 19g, fibre 0g, sugar 1g, salt 2.09 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5028/
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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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1
rating
Three-in-one braised vegetables
This dish is so handy - while the veg cook, you're making a tasty stock for the gravy, too
3
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
A Christmas alternative
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, sugar 1g, salt 2.09 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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27 January 2009
hlnharrison rated and commented on this recipe
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26 January 2012
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10 December 2012
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