Roast poussin

    9 hours 30 min

    This is an elegant and delicious chicken dish. Poussin are marinated in apricot jam, soy sauce, ginger, garlic and white wine, before being cooked to perfection.

    25 people made this

    Serves: 4 

    • 125ml soy sauce
    • 4 tablespoons apricot jam
    • 3/4 teaspoon grated fresh root ginger
    • 1 teaspoon crushed garlic
    • 125ml white wine
    • 1/2 teaspoon caster sugar
    • 2 whole poussin, halved lengthways

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:8hr marinating  ›  Ready in:9hr30min 

    1. In shallow dish, mix the soy sauce, apricot jam, ginger, garlic, wine and sugar. Place the poussins in the dish and coat with the marinade. Cover and allow to marinate in the refrigerator 8 hours or overnight.
    2. Preheat oven to 170 C / Gas 3.
    3. Arrange the poussin halves in a baking dish. Pour over remaining marinade. Roast uncovered for 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until juices run clear.

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    Reviews in English (20)


    These were terrific, nice and juicy! I bought them frozen and when they thawed I just cut them in half myself with a big chef's knife, no problem. I basted them with the marinade they were cooking in,about every 15 minutes while they were baking. I will definitely make these again!  -  27 Nov 2004  (Review from Allrecipes US | Canada)


    I tasted the marinade before putting it on my hens. Too much soy! So this is what I did! Let me back up first. I bought Apricot preserves just to make this dish but when it came time to make it I couldn't find it. So I went to our local store and all they had was peach and pineapple. So I bought both! Glad I did because I used all of both. I mixed them and put a cup and a half in the marinade. Adding about a 2x2 grated piece of ginger. Then after they were put in the oven I took the rest of the perserves and put it in a pot on low heat I added about 1/2 a tsp. of ginger about a 1/2 tsp. of cheyenne pepper and about the same of sesame oil. WOW!!! Taste it first and then tweek it! When the birds were all but 20 minutes done then I spooned the mixture over them and finished the cooking. Don't baste anymore after putting it on. My family and my company really loved it! Almost forgot... I doubled this recipe so that is why there is so much preserves in it! I made with this a gourmet mushroom risotto found on allrecipes. Submitted by MYLEEN.  -  09 Sep 2011  (Review from Allrecipes US | Canada)


    This recipe was pretty tasty. I used boneless skinless chicken breasts instead of game hens, and my husband loved it. Next time, I think I will bread the chicken after it has been soaked in the sauce, though, for a more intense flavor. I also served this over jasmine rice mixed with apricot preserves and minced ginger. This recipe is a keeper. ; )  -  22 May 2006  (Review from Allrecipes US | Canada)