SPATCHCOCK POUSSINS WITH ORANGE, SAGE AND GINGER
I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 11
Steps:
- First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone.
- Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours.
- When you're ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
- Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey.
- Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes.
- Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves.
TIE ME UP POUSSIN WITH MADEIRA SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
- Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
- After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.
ROAST POUSSINS WITH WILD MUSHROOM SAUCE
Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 14
Steps:
- First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
- Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn't essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.
Nutrition Facts : Calories 839 calories, Fat 64 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
THYME-ROASTED POUSSIN
Steps:
- Preheat the oven to 500 degrees.
- Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
- Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
- On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.
LEMON ROAST POUSSIN WITH SPRING VEGETABLES
Take your cooking up a notch with Gordon's smart take on roast chicken
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 18
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme and a lemon half.
- Sit the birds in a shallow roasting dish. Smother generously with butter, then season the skin with sea salt and black pepper. Roast in the oven for about 40 mins.
- While the birds are roasting, prepare the accompaniments. For the braised peas and lettuce, heat a frying pan and add a drizzle of oil. Sizzle the bacon for 2 mins until starting to crisp. Turn down the heat a little, toss in the onions, then continue to cook for 6-7 mins until they are golden.
- Pour the chicken stock into the pan, simmer for 2 mins, then scatter in the peas and cook for 2 mins more. Lastly, stir in the lettuce and cook for 1 min until just wilted, then set aside.
- For the spring vegetables, bring a large pan of salted water to the boil and have a bowl of iced water at the ready. In batches, boil all the veg (except the radishes), then transfer to the iced water. The courgettes will take 3 mins, the carrots and leeks 2 mins. Drain the vegetables, then lay them on kitchen paper to dry.
- Heat a drizzle of olive oil in another frying pan, then stir-fry the vegetables until just starting to colour. Add the vinegar, lemon zest and a little seasoning. Turn off the heat, toss through the radishes, then drizzle with a little more oil.
- Check if the poussins are cooked by inserting a skewer or small knife between the leg and the breast; if the juices are pink, give the bird an extra 5-10 minutes in the oven. Once ready, remove the poussins from the dish and leave to rest, upside down, for 10 mins (this keeps the breasts from drying out). To make a simple gravy, remove the lemon halves from the poussins, squeeze into the juices in the roasting dish, then whisk together.
- Strain the lemony juices into a jug. You are now ready to carve the birds and plate up.
- Using a sharp knife, cut through the thigh joint and remove the leg. Cut each leg through the joint to separate the drumstick from the thigh. Carefully carve the breasts away from the bone, cutting through the joint to leave the wing attached. Carve each breast into 2 pieces so each portion has 2 pieces of leg and 2 pieces of breast.
- Spoon a mound of the braised peas and lettuce into the centre of 4 large, shallow, bowls. Neatly assemble a 'nest' of vegetables around the lettuce. Pile the carved poussin on top of the lettuce, giving each serving the same amount of meat. Pour over the lemony sauce and serve straight away.
Nutrition Facts : Calories 553 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.79 milligram of sodium
More about "poussin with berry sauce recipes"
ROAST POUSSIN WITH BLACKBERRY CUMBERLAND SAUCE
From greatbritishfoodawards.com
Servings 2
- Preheat the oven to 190ºC/375ºF Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each.
- Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the oil and sprinkle with a little salt and pepper.
- Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden.
- To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.
POUSSIN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
POUSSIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 50 minsEstimated Reading Time 2 mins
QUICK AND EASY ORANGE POUSSIN RECIPE | MARY BERRY'S …
From youtube.com
Author BritBoxViews 12.7K
BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
KENYAN STYLE POUSSIN SAUCE - BINNY'S FOOD & TRAVEL
From binnysfoodandtravel.com
POUSSIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PERFECT BERRY SAUCE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
THE BEST EVER ROAST POUSSIN WITH SAGE AND CIDER RECIPE
From thedorsetmeatcompany.co.uk
SPATCHCOCK POUSSINS WITH ORANGE, SAGE AND GINGER - RECIPE ARCHIVE
From recipearchive.co.uk
SPATCHCOCK POUSSINS WITH ORANGE, SAGE AND GINGER - BEEB ARCHIVE
From beebrecipes.co.uk
BEST ROASTED POUSSIN WITH AN ICE WINE SAUCE RECIPES - FOOD …
From foodnetwork.ca
10 BEST POUSSIN SAUCE RECIPES | YUMMLY
From yummly.com
POUSSINS WITH ROMESCO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GLAZED ROAST POUSSIN WITH GRAVY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
POUSSIN RECIPES - BBC FOOD
From bbc.co.uk
SPATCHCOCK POUSSINS WITH ORANGE, SAGE AND GINGER RECIPE - EAT …
From eatyourbooks.com
LOVE FRESH BERRIES - RECIPES
From lovefreshberries.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love