I love poussin because they’re small, rich in protein, B vitamins but not overfacing. Small is beautiful and easy to cook as they only take about an hour to roast and are delicious cold the following day.
Whilst this recipe uses a small chicken (aka poussin), the coating can easily be used on the classic sized chicken, in which case all you’d need to do is use more herbs and cook for a longer time, depending on the size of the bird.
Serves 1 (you could have some leftovers)
Preparation Time: 15 minutes
Cooking Time: 1 hour
- 1 poussin, weighing about 300g
- ½ an unwaxed lemon, cut into slices
- 1 dessertspoon chopped fresh coriander
- extra virgin olive oil
- freshly ground black pepper
Preheat the oven to 170°C/gas mark 3.
Wash the poussin, then simply loosen the skin and place slices of lemon between the skin and the breast meat, along with some of the coriander.
Stuff the lemon and herbs right down into the body of the poussin, season with some freshly ground black pepper and drizzle over a little extra virgin olive oil.
Cover with foil and put into the preheated oven to cook for about an hour.
About 15 minutes before the cooking time is up, remove the foil and allow the skin to turn golden brown during the remainder of the cooking time.
Check that the bird is cooked by ensuring that the juices run clear when you poke it with a sharp knife. If it needs longer, cook for another 15 minutes before retesting.
Serve with a leafy salad, with sliced tomatoes and any other vegetable you fancy.
Chicken & tarragon mousse