Lemon and Leek Roasted Poussin

Lemon and Leek Roasted Poussin


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

Stephanie Lewis

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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