Honey Poppy Seed Roast Poussin

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    Honey Poppy Seed Roast Poussin

    Honey Poppy Seed Roast Poussin

    (54)
    1hr10min


    53 people made this

    About this recipe: This is a spectacularly simple roast poussin recipe that offers deliciously different flavours - honey, poppy seeds, mustard and ginger combine for poussin that is mouth-watering!

    Ingredients
    Serves: 4 

    • 2 poussin
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 5 tablespoons honey
    • 1 tablespoon poppy seeds
    • 1 1/2 teaspoons mustard powder
    • 3/4 teaspoon ground ginger

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Spray rack of shallow roasting tin with cooking spray, or lightly coat with oil.
    2. Cut each poussin in half; place skin side down in roasting tin. Sprinkle with salt and pepper.
    3. Whisk together the honey, poppy seeds, mustard and ginger. Brush over the poussin.
    4. Roast uncovered for 1 hour turning once.
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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (54)

    by
    42

    I cooked the hens whole instead of cutting in half because I liked the look of serving a whole hen to my company. Worked out fine and they were delicious. I accidentally mixed the salt and pepper in with the honey, but it didn't seem to matter. It was hard to get the honey mixture to spread onto the hens so I actually stuck them in the oven for 3 minutes to get the skin dryer and warmer and that helped.  -  26 Jul 2006  (Review from Allrecipes US | Canada)

    by
    39

    I added about a Tablesppon of fresh crushed garlic and it gave it such a kick that the 2 hens I made were not enough and most of my other dishes were over looked because they all wanted more of the hens! ADD FRESH GARLIC, YOU WONT REGRET IT!  -  17 Dec 2004  (Review from Allrecipes US | Canada)

    by
    22

    We served this recipe at a retirement party and everyone enjoyed it. We cooked 16 cornish that night! They were easy to make and required only a little attention during cooking.  -  06 Jun 2001  (Review from Allrecipes US | Canada)

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