About this recipe: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.
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 230 C / Gas mark 8.
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.
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.
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.
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