Kahlua roast poussin

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    Kahlua roast poussin

    Kahlua roast poussin

    (17)
    1hr25min


    16 people made this

    About this recipe: This poussin recipe is deliciously different. Coffee liqueur is the base for a unique and flavourful sauce that is just stunning with the roasted poussin. This is a favourite around our house.

    Ingredients
    Serves: 4 

    • 120ml coffee flavoured liqueur, such as Kahlua®
    • 60ml fresh orange juice
    • 1/2 teaspoon fresh lemon juice
    • 1/2 teaspoon prepared mustard
    • 1/4 teaspoon ground paprika
    • 3 tablespoons unsalted butter
    • 4 poussin
    • salt and pepper to taste
    • 2 slices orange, halved
    • 2 slices lemon, halved
    • 160g seedless grapes (optional)

    Method
    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 190 C / Gas 5. In a small saucepan, stir together the coffee liqueur, orange and lemon juices, mustard and paprika. Add butter and bring to the boil. Once boiling, lower heat and simmer for 1 minute. Remove from heat, cover and set aside.
    2. Season the inside of the poussin with salt and pepper to taste. Stuff each poussin with half a slice of orange and half a slice of lemon. Stuff grapes into the cavity if desired. Spoon in about a tablespoon of the sauce. Truss or skewer the legs together and place breast side up in a shallow roasting tin, and tent loosely with foil.
    3. Roast for 30 minutes in the preheated oven. Remove foil and baste with the coffee liqueur sauce. Continue roasting for an additional 30 minutes, basting a few more times. Remove hens to a serving platter and remove trussing or skewers. Place roasting tin onto the hob and deglaze with the remaining basting sauce, scraping up the browned bits. Simmer until thickened, then spoon over roasted poussin. Garnish with remaining lemon and orange slices.
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    by
    22

    Very good everyone liked this dish. Thank you for posting this recipe.  -  12 Jul 2002  (Review from Allrecipes US | Canada)

    by
    18

    Don't know about the recipe, but I completely adore the guy who submitted it!  -  06 Jun 2001  (Review from Allrecipes US | Canada)

    by
    15

    Good flavor and very moist, but the hens were undercooked at the recommended one hour. It's more like one and a half hours.  -  25 Dec 2008  (Review from Allrecipes US | Canada)

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