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Christmas poussin

Christmas poussin

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal701
fat52g
saturates19g
carbs4g
sugars1g
fibre0g
protein4g
salt2.09g
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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')

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2008

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Overall rating

A star rating of 5 out of 5.2 ratings
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