Christmas poussin

Christmas poussin

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(2 ratings)

Prep: 5 mins Cook: 40 mins


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

  • Easily halved

Nutrition: per serving

  • kcal701
  • fat52g
  • saturates19g
  • carbs4g
  • sugars1g
  • fibre0g
  • protein4g
  • salt2.09g


  • 50g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

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


  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.

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Comments, questions and tips

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10th Dec, 2012
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.
26th Jan, 2012
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.
27th Jan, 2009
Very easy and very tasty. Made it for a pre Christmas dinner party and it went down very well.
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