Lemon and Leek Roasted Poussin

    1 hour 10 min

    Poussin stuffed with leeks and fresh lemons and baked to a golden finish. This is a delicious and simple recipe for poussin.

    37 people made this

    Serves: 4 

    • 4 poussins
    • 2 lemons, halved
    • 2 leeks, sliced
    • 2 tablespoons poultry seasoning

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

    1. Preheat oven to 180 C / Gas mark 4.
    2. Place poussin in a lightly greased roasting tin. Stuff each poussin with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
    3. Bake in the preheated oven for 1 hour, or until poussins are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks.

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    Reviews in English (28)


    My boyfriend, who is a picky eater, liked this recipe as did I! I stuffed the cavity with the lemon and leeks per the recipe but I also threw in some minced garlic and poultry seasoning. I also used the poulty seasoning on the outside of the and added some olive oil. Halfway through cooking, I milted a teaspoon of butter and gently brushed the top of the cornish hens. I cooked untill the internal temperature reached 180 degrees. The meat was tender and juicy...not to mention elegant. I served with Saffron Rice and Broccoli.  -  08 Jan 2006  (Review from Allrecipes US | Canada)


    This was a great basic recipe! To suit my owns tastes, I substituted fines herbes for the poultry seasoning, and added a dash of olive oil and some minced garlic. Also, rubbing the birds with the herbs enhances the flavor. And brushing the birds with butter during the roasting results in lovely golden skins. And if you're feeding any vegetarians, usig the marinade to broil portabellas results in a delicious entree my boyfriend raved over.  -  31 Jan 2002  (Review from Allrecipes US | Canada)


    This was a great recipe! I followed it exactly, and my mother and I both thought that the hens were delicious. Pretty easy, considering that I'm not the most advanced cook. Thanks!  -  22 Mar 2002  (Review from Allrecipes US | Canada)