Poussin Chicken Recipe

I’m absolutely obsessed with this roast poussin recipe because it transforms a simple meal into an elegant dining experience with minimal effort, making me feel like a gourmet chef in my own kitchen. The combination of lemon, rosemary, and honey creates a harmonious balance of flavors that’s both comforting and Instagram-worthy!

Cooking with poussin chickens is a labor of love. They’re so incredibly sweet and tender that they would be hard to ruin, especially when they take on the flavor of the aromatic herbs and spices I like to use.

My go-to seasoning for the little birds is a blend of olive oil, salt, black pepper, and a nearly overwhelming amount of thyme or rosemary. Poussin cooks fast, and the heat of the oven caramelizes the garlic, brightening the flavor of the chicken and intensifying the flavor of the sauce.

Ingredients

Poussin Chickens:
Young and tender, a protein-packed powerhouse that’s a perfect base for a hearty meal.

Olive Oil:
Fat that is good for your heart, makes food taste better, and is good for cooking.

Garlic:
Provides a robust flavor and has a wealth of anti-inflammatory properties.

Lemon:
Imbues a zesty brightness, replete with vitamin C.

Thyme:
An aromatic herb that contains antioxidants and has a subtle earthy flavor.

Honey:
Sweetener of natural origin, balancing the flavor profile with a touch of sweetness.

Chicken Stock:
The comforting essence of a rich and deep flavor base.

Ingredient Quantities

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• • 2 poussin chickens (about 400g each)

• • 2 tablespoons olive oil

• • 1 teaspoon salt

• • 1/2 teaspoon black pepper

• • 4 cloves garlic, minced

• • 1 lemon, halved

• • 1 teaspoon thyme, chopped

• • 1 teaspoon rosemary, chopped

• • 1 tablespoon honey

• • 1 cup chicken stock

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Instructions

1. Set your oven to 200°C (390°F) to begin.

2. Wipe the poussin chickens with paper towels to dry them. Coat each one with olive oil, rubbing it in well to ensure an even coverage.

3. Salt and black pepper should be used to season the interior and exterior of each poussin.

4. Fill each cavity of the poussin with two cloves of minced garlic and half a lemon.

5. In a tiny dish, combine the minced thyme and rosemary. Dust the herb blend evenly over the hens.

6. Honey should be drizzled over each poussin so that it can evenly cover the surface.

7. In a large ovenproof skillet or roasting pan, pour in the chicken stock, and then set the poussins in the pan, breast side up.

8. Put in the preheated oven and roast for 40–45 minutes, or until the skin is golden brown and the juices run clear when pierced with a skewer in the thickest part.

9. Take the poussins from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat.

10. Poussins should be served with pan juices spooned over the top for added flavor.

Equipment Needed

1. Oven
2. Paper towels
3. Small bowl
4. Large ovenproof skillet or roasting pan
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Skewer
10. Spoon

FAQ

• • Q: What exactly is poussin chicken?B: A poussin is a young chicken, generally about four weeks old, also known as a spring chicken. Poussins are smaller than regular chickens, and they are tender and have a delicate flavor.

• • Q: Can I use whole chicken instead of poussin?Yes, you can use small whole chickens instead, but they will take considerably longer to cook. Adjust the recipe for size, and ensure that the internal temperature reaches 165°F (75°C).

• • Q: What if I don’t have fresh thyme or rosemary?You can change out the fresh herbs for dried ones, but use only about a third of the amount because dried herbs are more potent. If you are using dried thyme and rosemary, use just 1/3 teaspoon of each.

• • Q: Can I marinate the chicken in advance?Absolutely! Marinating the poussin for a few hours or even overnight will enhance the flavor. Just keep them covered in the refrigerator.

• • Q: What’s a good side dish to serve with this?A: The flavors of the poussin are beautifully complemented by sides such as roasted vegetables, mashed potatoes, or a fresh green salad.

• • Q: Is it necessary to use honey in this recipe?A: The honey contributes a touch of sweetness and plays a key role in getting the skin caramelized. You can omit it or swap it out for maple syrup or brown sugar if you’d like.

• • Q: How do I know when the poussin is cooked?A: The thickest part of the meat should reach an internal temperature of 165°F (75°C). The juices should run clear when the meat is pierced with a fork.

Substitutions and Variations

Substituting Cornish hens for poussin chickens
2 tablespoons of melted butter or vegetable oil instead of olive oil
1 teaspoon sea salt or kosher salt instead of table salt
1/2 teaspoon white pepper in place of black pepper
4 cloves garlic, 1 teaspoon garlic powder in place of minced garlic
One teaspoon dried thyme instead of fresh thyme; use half the amount.
1 teaspoon dried rosemary. Substitute with half the amount of fresh rosemary.
1 tablespoon of maple syrup or agave nectar instead of honey
1 cup vegetable stock or white wine instead of chicken stock

Pro Tips

1. Spatchcock the Poussins Consider spatchcocking the poussins by removing the backbone before cooking. This will help them cook more evenly and allow the skin to become extra crispy.

2. Marinate in Advance If time allows, marinate the poussins in olive oil, garlic, herbs, and lemon for a few hours or overnight in the refrigerator. This helps enhance flavor penetration.

3. Baste Regularly While the poussins are roasting, occasionally baste them with the pan juices to keep the meat moist and add more flavor to the skin.

4. Use a Meat Thermometer To ensure the poussins are cooked perfectly, use a meat thermometer. The internal temperature should reach 74°C (165°F).

5. Enhance the Pan Juices After roasting, reduce the pan juices on the stovetop over medium heat, adding a splash of white wine or more chicken stock for a richer sauce to serve over the poussins.