Poussin with garlic and rosemary

    1 hour 20 min

    Lemon and rosemary infused poussin are basted with a wine and garlic stock. Makes any occasion special. Crusty bread and a nice white wine complement this meal.

    1130 people made this

    Serves: 4 

    • 4 poussin
    • 3 tablespoons olive oil, divided
    • salt and freshly ground black pepper to taste
    • 1 lemon, quartered
    • 4 sprigs fresh rosemary
    • 24 cloves garlic
    • 5 tablespoons white wine
    • 5 tablespoons chicken stock
    • 4 sprigs fresh rosemary, for garnish

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. Rub poussin with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting tin, and arrange garlic cloves around them. Roast in preheated oven for 25 minutes.
    3. Reduce oven temperature to 180 C / Gas mark 4. In a mixing bowl, whisk together wine, chicken stock, and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 25 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every 10 minutes.
    4. Transfer to a platter, pouring any cavity juices into the roasting tin. Tent the birds with aluminium foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut them in half lengthwise and arrange on plates. Spoon sauce and garlic around the birds. Garnish with rosemary sprigs, and serve.

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    Reviews in English (802)


    Altered ingredient amounts. This is absolutely wonderful. Since there are only two in my house, I made two poussin, but left the sauce the same and it turned out perfectly. If I used four, I would double the sauce because when I boiled the sauce down it was perfect for two. ABSOLUTLEY WONDERFUL. Thank you for a new favourite.  -  18 Jul 2008


    Used different ingredients. we loved this recipe. I used a whole chicken instead and it turned out great. I did not use the lemons as suggested (did't have them) so I stuffed the bird with a whole onion quartered. I also doubled the white wine/chicken stock mixture. my only suggestion would be to put a little chicken stock in the tin with the cloves of garlic at the start so the garlic will not burn.  -  18 Jul 2008


    Thanks for this lovely recipe! I made this for a Sunday lunch at my house and everyone really enjoyed it and insisted I make this again. I followed another reviewers advice and doubled the ingredients for the sauce and it was the perfect amount of gravy. I used lemon thyme, as I didn't have rosemary and it was lovely and fragrant. I thickened the gravy with a little cornflour (I turned the cornflour into a paste with a bit of the hot stock before adding so it didn't get lumpy). II served this with new potatoes and asparagus. I will definately be making this recipe again and again!  -  22 Jun 2009