Christmas poussin

Christmas poussin

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
701
protein
4g
carbs
4g
fat
52g
saturates
19g
fibre
0g
sugar
1g
salt
2.09g

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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Method

  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.

Recipe from Good Food magazine, January 2008

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Comments

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sammyv's picture
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I cooked these for a dinner party and they were brilliant - so easy and quicker than roasting a chicken. Everybody loved receiving their own little bird and they were moist all the way through, great for someone like me who does not like the potential dryness of the white meat.

cdokelman's picture

Very helpful.I live alone and am going to cook just one poussin so is it the same a cooking for four.Also being Jewish I prefer not to use bacon,so what could I use instead? Tks for any help.

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

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