About this recipe:This is a fantastic way of cooking poussin. They are marinated in brine, then roasted with citrus fruits, rosemary and thyme. The resulting meat is tender and packed full of flavour. This recipe also works well with chicken.
1 litre vegetable stock
1 litre water
1 tablespoon whole allspice berries
1 tablespoon whole black peppercorns
230g sea salt
4 whole poussin
1 grapefruit, cut into quarters
1 juicy orange, cut into quarters
1 lemon, cut into quarters
1 lime, cut into quarters
1 sprig fresh rosemary or to taste, chopped
1 sprig fresh thyme or to taste, chopped
4 tablespoons water
4 tablespoons olive oil
salt and ground black pepper to taste
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Bring the vegetable stock, water, allspice berries, black peppercorns and salt to the boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat and set aside to cool. When the brine is cool, place the poussin into the brine and refrigerate for 2 to 3 hours.
Preheat oven to 180 C / Gas 4. Remove the poussin from the brine and pat dry. Discard the brine.
Place the grapefruit, orange, lemon, lime, rosemary and thyme into a microwave-safe bowl and microwave on High for 2 minutes; with tongs. Stuff the fruit and herbs into the cavities of the poussin. Slather each hen with olive oil and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
Roast in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. For extra-crispy skin, turn the oven heat up to 200 C / Gas 6 for the last 15 minutes of cooking. Allow the poussin to rest for 10 minutes before serving.