Roasted poussin stuffed with
rosemary and lemon |
By Mary Contini
1 baby poussin per person
1 unwaxed lemon per person
A few sprigs of rosemary or thyme
garlic, olive oil, sea salt, some white wine or sherry vinegar (amounts depending on personal taste)
Wash poussin and pat dry with kitchen paper. Trim off any fat. Score each lemon and rub with some salt. Press some slivers of garlic into the cuts. Stuff a whole lemon and a sprig of rosemary or thyme into each bird and splash some wine or sherry vinegar over them. Cover with foil and refrigerate.
Take poussin from fridge half an hour before cooking. Pre-heat oven to 225C, 425F or gas mark 7. Put poussin in oven still covered with foil. After 30 minutes, remove foil, baste birds, adding a splash of olive oil, a little more wine or sherry vinegar and roast for a further 15 minutes to crisp up skins.
Check poussin are well cooked by pulling a leg away from the body, making sure there are no pink juices. Serve one bird per person with lots of salads and vegetables on the table.
Back
to Recipes archive
|