Poussin Rôti
Tsukasa-style — butter-basted roast poussin with a light jus and spring vegetables
- Difficulty
- Total time
- 1 h 15 min
- Hands-on
- 1 h 5 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentoven-proof frying pan, kitchen twine, thermometer
Tasterich, herby, comforting
Ingredients
+ added by Totsuki AI.
- 2 poussins, about 500 g each (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
- 40 g butter (added by Totsuki AI)
- 2 sprigs thyme (added by Totsuki AI)
- 2 cloves garlic, crushed (added by Totsuki AI)
- 1 lemon, halved (added by Totsuki AI)
- 1 tbsp olive oil (added by Totsuki AI)
Jus and garnish
- 100 ml white wine (added by Totsuki AI)
- 150 ml chicken stock (added by Totsuki AI)
- 8 baby carrots (added by Totsuki AI)
- 100 g green peas (added by Totsuki AI)
- 8 pearl onions (added by Totsuki AI)
Method
- 1
Heat the oven to 200 °C. Season the poussins inside and out, put thyme, garlic and lemon in the cavities and truss.
- 2
Brown them all over in the oil and half the butter in an oven-proof pan.
- 3
Roast for 30–35 minutes, basting every 10 minutes with the foaming butter, until the thigh reaches 74 °C. Rest for 10 minutes.
- 4
Meanwhile glaze the carrots and onions in the rest of the butter with a splash of water until tender; add the peas for the last 2 minutes.
- 5
Pour off the fat, deglaze the pan with wine, add the stock and reduce by half. Strain.
- 6
Carve or serve whole with the vegetables and jus.
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).