French-style pot-roast poussin







Cook Time

60-65 Min


  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 garlic clove, sliced
  • 50g/2oz smoked back bacon
  • 2 fresh poussins, about 450g/1lb each
  • 25g/1oz butter, melted
  • 2 baby celery hearts, quartered
  • 8 baby carrots
  • 2 small courgettes, cut into chunks
  • 8 small new potatoes
  • 600ml/1pt chicken stock
  • 150ml/5fl oz dry white wine
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 2 sprigs of fresh rosemary
  • 1 tablespoon butter, softened
  • 1 tablespoon plain flour
  • salt and freshly ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Heat the olive oil in a large flameproof casserole dish, and add the onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.
  • Brush the poussin with a little of the melted butter and season well with salt and pepper. Lay on top of the onion mixture, and arrange the prepared vegetables around them. Pour the stock and wine around the poussin, and add the herbs.
  • Cover and bake in the oven for 20 minutes, then remove the lid and brush the pousssins with the remaining melted butter. Cook for a further 25–30 minutes until golden.
  • Transfer the poussins to a warmed serving platter, and cut each one in half using poultry shears or scissors. Remove the vegetables with a slotted spoon, and arrange them around the birds. Cover with foil and keep warm.
  • Discard the herbs from the pan juices. In a bowl, mix together the softened butter and flour to form a paste. Bring the liquid in the pan to the boil, then whisk in teaspoonfuls of the paste until thickened. Season the sauce with salt and pepper, and serve with the poussin and vegetables.
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