Roast poussin with saffron and mash recipe
The perfect way to relax on a Sunday afternoon, this roast poussin with saffron and buttery mash recipe is a delicious treat that'll both fill and warm you up. The term "poussin" is sometimes referred to as "coquelet" and is a butchers term for a young chicken.
See method- Serves 1
- 10 mins to prepare and 35 mins to cook
- 635 calories / serving
- Gluten-free
- Healthy
Ingredients
- 1 poussin
- pinch saffron
- 2tsp butter, softened
- 4tbsp white wine (or water)
- 6 small tomatoes on the vine
For the mash
- 225g (7½oz) floury potatoes (such as King Edward), peeled
- 1tsp butter
- 3tbsp milk
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Shop ingredientsEach serving contains
- Energy
- 2650kJ 635.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 45.1gProtein 32.2gFibre 5.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Using kitchen scissors, cut the poussin in half lengthways. Mix the saffron into the butter along with a large pinch of salt and plenty of cracked black pepper. Smear it over the poussin skin.
- Place the poussin in a small, lined roasting tin, skin-side up, and roast for 15 minutes. Add the wine and the tomatoes to the tin and roast for a further 15 minutes, until the tomatoes are blistered and the poussin is golden brown.
- Meanwhile, make the mash. Chop the potatoes into evenly sized chunks. Boil in salted water for about 15-20 minutes, until tender.
- Drain and return to the pan over a low heat. Allow to steam-dry for a few minutes, shaking occasionally. Tip into a bowl and mash.
- Warm the butter and milk in the potato pan and add to the mash, beating with a fork until it's fluffy. Season to taste.
- Serve the roast poussin halves with the warm mash and tomatoes, drizzled with the juices from the roasting tin.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
