Poussin with lemon recipe
Created by The Tesco Recipes team
A delicious and zingy dish in which poussins are roasted in a lemon and vegetable mix. Incredibly easy to make, simply add the ingredients to the roasting tray and cook for an hour. Make sure that you hold back the juices to use as gravy and pour over the poussin when serving. The term "poussin" is sometimes referred to as “coquelet” and is a butchers term for a young chicken.
See method- Serves 4
- 15 mins to prepare and 1 hour 10 mins to cook
- 1005 calories / serving
- Freezable
Ingredients
- 4 poussins (or a mix of 4 chicken pieces, legs and thigh on the bone)
- 25g butter
- 2 lemons
- 1 onion, cut into wedges
- 5 garlic cloves
- small bunch of fresh parsley
- 2 carrots, halved
- 1tsp cornflour
- 1 chicken stock cube
- green beans, to serve
- roasted new potatoes, to serve
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Shop ingredientsEach serving contains
- Energy
- 4165kJ 1005.0kcal
- Fat
- 69g
- Saturates
- 20g
- Salt
- 2.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 9.1gProtein 87.6gFibre 3.0g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.
- Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted. Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking.
- When cooked, remove the birds and keep them warm in the oven. Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil. Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened.Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.
