Name: Christmas poussin
Cook time: 40 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 50g butter softened; 4 poussin; 4 rashers smoked streaky bacon halved; 1 tbsp plain flour; 1 tbsp Worcestershire sauce; stock from vegetables (see 'goes well with')

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Christmas poussin

Christmas poussin

Barney Desmazery

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Serves 4

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

50g butter

softened
4 poussin
4 rashers smoked streaky bacon

halved
1 tbsp plain flour
1 tbsp Worcestershire sauce
stock

from vegetables (see 'goes well with')

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Nutrition: per serving

kcal701
fat52g
saturates19g
carbs4g
sugars1g
fibre0g
protein4g
salt2.09g

Method

step 1

Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
step 2

About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.

Recipe from Good Food magazine, January 2008

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