French Pot Roast Poussin

In the USA Poussin is called 'Rock Cornish game hen, in Europe it is a butcher's term for a spring chicken, less than 28 days old at slaughter and usually weighing 400–450 gr. Typical of French cuisine this might seem a little over-the-top, but it isn't really and well worth the effort-trust me, please do somebody must out there :-) if you make the dish please take a photograph of it posed together with a recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

1 tbspolive oil
1onion sliced
1large garlic clove, sliced
50 glightly smoked bacon
To fresh Poussinjust under 450 g each
2 tbspmelted butter
4Baby celery hearts, each cut into
8baby carrots
For small courgettes, cut into chunks
8small new potatoes
600 mLchicken stock
150 mLdry white wine
1bay leaf
sprigsTo fresh thyme
2fresh rosemary sprigs
1 tbspbutter softened
1 tbspplain flour
to tasteSalt and pepper
Fresh herbs to garnish

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Steps

1

Preheat the oven to 190°C. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon stop sauté for 5 to 6 minutes until the onions have softened.
2

Brush the poussin with a little of the melted butter and season well stop lay on top of the onion mixture and arrange the prepared vegetables around them stop for the chicken stock and wine around the bird and add the herbs
3

Cover and bake for 20 minutes, then remove the lid and brush the birds the remaining butter stop bake for a further 25 to 30 minutes your golden
4

Transfer the poussin to a warmed serving platter and cut in half poultry shears or scissors. Remove the vegetables with the slotted spoon and arrange them around the cover with foil and keep warm.
5

Discard the herbs from the pan juices. in a bowl mix together the butter and flour to form a paste. Bring the liquid in the pan to the boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Poussin and vegetables, garnish with fresh herbs