Poussins in vermouth







Cook Time

50-55 Min


  • 4 oven-ready poussins, about 450g/1lb each
  • 50g/2oz butter, softened
  • 2 shallots, chopped
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 225g/8oz white grapes, halved and seeded
  • 150ml/5fl oz dry white vermouth
  • 1 teaspoon cornflour
  • 60ml/2 1⁄2fl oz double cream
  • salt and freshly ground black pepper
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Rinse the poussins and pat dry with kitchen paper. Spread the butter all over the birds, and put a hazelnut-sized piece in the cavity of each bird.
  • Mix together the shallots and parsley. Put a quarter of the shallot mixture inside each bird.
  • Put the birds in a roasting tin, and roast in the oven for 40–50 minutes until the juices run clear when the thigh is pierced with a skewer. Transfer to a serving platter and keep warm.
  • Skim off most of the fat from the tin, then add the grapes and vermouth. Put the tin over a low heat for a few minutes to warm the grapes. Lift the grapes out of the tin with a slotted spoon, and scatter them around the birds. Keep covered.
  • Stir the cornflour into the cream, then add to the pan juices. Cook gently for a few minutes, stirring, until the sauce has thickened. Taste and adjust the seasoning. Pour the sauce around the poussins, and serve hot.
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