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- Meat and poultry
- Roast chicken
- Lemon roast chicken
This is a fantastic way of cooking poussin. This recipe also works well with chicken.
14 people made this
- 1 litre vegetable stock
- 1 litre water
- 1 tablespoon whole allspice berries
- 1 tablespoon whole black peppercorns
- 230g sea salt
- 4 whole poussin
- 1 grapefruit, cut into quarters
- 1 juicy orange, cut into quarters
- 1 lemon, cut into quarters
- 1 lime, cut into quarters
- 1 sprig fresh rosemary or to taste, chopped
- 1 sprig fresh thyme or to taste, chopped
- 4 tablespoons water
- 4 tablespoons olive oil
- salt and ground black pepper to taste
MethodPrep:30min ›Cook:1hr50min ›Extra time:3hr marinating › Ready in:5hr20min
- Bring the vegetable stock, water, allspice berries, black peppercorns and salt to the boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat and set aside to cool. When the brine is cool, place the poussin into the brine and refrigerate for 2 to 3 hours.
- Preheat oven to 180 C / Gas 4. Remove the poussin from the brine and pat dry. Discard the brine.
- Place the grapefruit, orange, lemon, lime, rosemary and thyme into a microwave-safe bowl and microwave on High for 2 minutes; with tongs. Stuff the fruit and herbs into the cavities of the poussin. Slather each hen with olive oil and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
- Roast in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 82 degrees C. For extra-crispy skin, turn the oven heat up to 200 C / Gas 6 for the last 15 minutes of cooking. Allow the poussin to rest for 10 minutes before serving.
Reviews & ratingsAverage global rating:(13)
Reviews in English (9)
by Shawnna Boles
Since creating this recipe, I've made some changes to it and have begun to use it with turkey. For the brine, I boil 4 1/2 cups vegetable broth (using it is a shortcut to making it yourself with water and root veggies), 1 tablespoon allspice berries, 1 tablespoon black peppercorns, 2 sprigs of thyme, and 2 sprigs of rosemary. I replace the water with 4 1/2 cups of unsweetened apple juice (this has really improved the recipe!). Brine the turkey for 1 hour per pound (a turkey bag in a cooler filled with ice, or the lid cracked a bit and set on the front porch, will keep it at the proper temperature). Remove the turkey, dry it with paper towels, allow it to come to room temperature, stuff it with the fruits and spices (if using cheesecloth, you can use dried spices for this instead of fresh), place a few sprigs of rosemary and thyme under the skin of the turkey, and put it into a 350F oven. Bake it as usual, knocking 20 to 30 minutes off of the usual time because brined poultry cooks faster, and then take it out and let it "rest" for 20 minutes so that the juices can be reabsorbed before you carve it. You can apply the same technique to chicken and cornish hens, but alter the time that they're in the brine and in the oven so that you don't end up with a salt lick! ;-) I like to add some rosemary and thyme to milk and allow it to absorb the flavor by setting it over low heat for an hour and use it with mashed potatoes. Enjoy the recipe!-24 Nov 2010
by Pam Ziegler Lutz
This was out-of-this-world delicious! I was short on time, so I only brined my birds for about 1 1/2 hours (mine were small, so this was sufficient). My hens were done after 1 1/2 hours in the oven. The meat was tender and juicy. I have two more hens in the freezer and can't wait to make these again! Thanks for a wonderful recipe!-12 Nov 2010
There was only one cornish hen left at Wholefoods so I decided to get a whole young chicken instead to make dinner for my girlfriend and myself as our post Christmas dinner. The chicken came out extremely tender and juicy. The citrus flavors were extremely vibrant yet simple- allowing the natural sweetness of the chicken to come through. We thoroughly enjoyed it and my girlfriend said it was the best roasted chicken she has ever had. So it made our Christmas extra special and romantic. Thanks so much for this fantastic recipe!-08 Jan 2011
The Cottage Smallholder
“Danny, I’m really sorry but I’ve forgotten to take the pheasant out of the freezer.”
It was eight in the morning and my mum was arriving for lunch in a few hours. Danny turned over.
“Thank God for that. I much prefer the poussin version of the dish.”
We snoozed until 9.47 and then D jumped into Jalopy and shot down to Newmarket. He arrived at the supermarket as the doors opened and was back at 10.10 with two plump poussin.
My Mum is a foodie. At the eating rather than the cooking end of the spectrum. Her last two visits have been blown out at the last minute as she has been ill. At 87 she just hasn’t the resistance of even five years ago. We wanted to cook her something very special today. She loves pheasant but to be quite honest she would have been happy with a braised bedroom slipper. Nowadays, being fit enough to attend the lunch is the main thing.
The poussin flesh is lighter than the pheasant and perfect for a celebration meal on a hot summer’s day. It is quite rich so we still have one poussin to play with later in the week. My mum loved the poussin variation and noted down the recipe as it is so easy to make.
Preparation takes about 15 minutes, which gives you loads of time to get on with something else such as retreating to the sofa with the Sunday papers whilst it simmers gently in the oven. Ahh, the joys of slow cooking.
When the meat is cooked you have the major components of a great meal. Succulent browned meat, a fabulous sauce, crispy bacon and instant apple sauce. While all this resting, there is time to prepare and cook some vegetables. We had Jersey Royal potatoes, runner beans and carrots. A very special yet easy lunch. Perfect.
Pot roast Poussin (gypsy style) recipe (for four )
- 2 poussin
- 2 thick slices of white doughy bread to line the base of the casserole (crusts removed)
- 1 Bramley cooking apple
- 6 slices of unsmoked streaky bacon
- 1 large glass of white wine (150ml)
- 3-4 of sprigs of thyme (9-12 seperate twigs)
Pre heat oven to 160c (140c fan)
Ideally you have an oval casserole and aluminium foil
Oven Roasted Poussin
Rinse chicken and pat dry and cut along spine with poultry shears.
Rinse chile peppers and peperoncini, drain and cut in half and remove seeds and ribs and cut into small cubes.
Peel garlic cloves and rinse rosemary, shake dry and strip the needles. Crush rosemary, pepper, salt, ginger, chile and peperoncini in a mortar.
Grease a baking sheet with 2 tablespoons oil and rub chicken with 2-4 tablespoons of oil. Rub chicken inside and out with spice mixture and arrange on baking sheet.
Bake in preheated oven at 200°C (approximately 400°F) on the 2nd lowest rack for about 35 minutes. Add wine and broth after 10 minutes. In a small saucepan, heat honey. Remove chicken from oven. Increase temperature to 220°C (approximately 425°F) and brush chicken with honey. Return to oven and bake for another 5-10 minutes until skin is crispy.
Rinse arugula and drain. Blanch tomatoes, peel and halve and remove seeds. Spread tomatoes over chicken during the last 2-3 minutes of cook time.
Arrange chicken and arugula on plates and drizzle with white balsamic crema. To serve, garnish with parmesan.
Very simple. Would recommend upping the lavender and the thyme in the butter mixture. I kept fishing around in the sauce for more lavender. Very nice with roasted new potatoes and a crunchy baguette.
Just finished this one. I think I need to tweak the lavender amount a tad to ensure that it is more of an essence. Didn't have Sauternes so I used a cab instead and it worked just fine. Actually roasted the chickens over slices of pear which gave a nice sweet contrast to the lavender flavor. Served with risotto using the same butter recipe.
Thoughly enjoyed this for our Christmas Eve dinner. Nice change from the standard fare. I would suggest using only the poussins, since they are more tender & delicate in taste & will allow the herbs to really flavor the young chickens. Substituted herbs de provence for lavender & used a french white dessert wine for the sauce. Basted them slightly with a little butter while cooking. Delicious!
We liked this. Very elegant. But, we were hoping for a stronger lavendar flavor. It could have been my fault, as I hadn't let my lavendar dry completely. But, it was very simple, with a lovely presentation.
Iɽ have given this 2.5 forks if I could. I thought it was good but not great. I expected more from the herbs--again, I thought they were good but not great (Iɽ never cooked with lavender, so I was expecting more). I made the Cornish hens, and the meat was moist and flavorful.
This was just OK. Cornish hens have little flavor, and I am often disappointed in them unless the recipe is really powerful. This just didn't cut it for me.
Easy, beautiful and impressive - worried this might taste like soap or potpourri but it was OMG amazing! Treasure Island carries Dean & Delucca spices incl. lavender (I think D&D has a website as well) As my guests have said - this is faaaaabulous!
This was outstanding ! Just superb, elegant and very easy. I made it for Passover, used large kosher cornish hens, and cut them in half to speed the baking. I followed the advice and basted the tops to improve the browning.
I substitued sage for the thyme, as my husband does not like it. The flavors were as fresh as spring. I gave the hens a rub of olive oil and roasted them on a "rack" of carrot, celery and onion pieces. Gave my drippings much more flavor. Made a gravy with them. Did not use the Sauternes this time, but will next. Served with sweet & regular potatos mashed together and added some grated grueyre.
Have made this several times and shared the recipe with friends - who have incorporated it into their repertoire. Always a hit - I use cornish hens - as I haven't been able to locate kosher Poussins.
Great recipe, as is. Simple and Delicious.
Definitely baste the poussins. They look much nicer. My husband doesn't love chicken but I had to pry the bones away from him this time.
I sort of screwed this up in terms of when I put the butter on (don't ask) and it still turned out really well. I put butter under the skin AND on it, which I think worked out better. The birds came out a lovely golden brown and were very juicy and tender. The au jus was lovely and I did n't even need to skim it. I buy my lavender in the bulk section at Whole Foods market - you can buy only as much as you need, and it's inexpensive. I served this with rosemary mashed potatoes and the Asparagus and Wild Mushroom Fricassee from this site, and it was very aromatic and lovely. Perfect Provencale dinner!
They also sell lavender at Williams Sonoma. didn't rate as didn't actually make this, yet! :)
What an amazing dish!! I made extra compound butter and basted the hens with that throughout the baking. When I prepared the ajus, I added a 1/2 cup of heavy cream to the sauce. I would make this again in a heart beat!
Very tasty. Lovely flavor, different. Everyone really enjoyed. I used Cornish hens. Brined them first. 3 cups kosher salt with 6 quarts water for 1 hour for 6 birds. Rinse and continue. Agree with the previous cook about the pale color, so I brushed melted butter before roasting. Also put lemon slice and thyme sprigs in the cavity. Ordered my lavender from www.purplehazelavender.com.
This dish was good (Iɽ give it probably 2.75 forks, but rounded up to three). The lavender, thyme, and lemon were a delightful combination and very different from our usual every day flavors. My single biggest issue with this dish is the way the hens (I used Cornish game hens) looked when they came out of the oven. The skin only browned where there was butter underneath, leaving the rest of the bird an unappetizing, pale color. I think that they would have benefitted from some butter, in addition to the lemon, on the outside of the skin.
This recipe was used by my son and his, then, fiance, just after their engagement was announced. Lavender is so much their favorite fragrance that they used it in favors at their wedding, purchasing four pounds of dried lavender to make them. Attached to the favors was this recipe. The aromas coming from the kitchen, I'm told, were stupendous. The recipe was then lost within the family and now that I've found it again, it's being sent to them. I suspect they'll be using it again for their third wedding anniversary. Thankyou. I know they just loved it and then the we lost the recipe.
This recipe was so easy. And very good. The only thing I did differently was I skimped a little on the lavender. I wish now, that I had not, it would have had a more interesting flavor. I will make this dish again and plan on using all the lavender called for.
Recipe: Cornish Hens Herbes de Provence (Poussins aux Herbes de Provence)
Poussins aux Herbes de Provence (poo—sohn—ozerb—duh—pro—venz) This versatile Poussins aux Herbes de Provence recipe can be the centerpiece at an elegant dinner party, buffet or picnic. Très savoureux. INGREDIENTS 6 Cornish Hens, rinsed and patted dry 6 Tablespoons Dijon mustard 6 cloves garlic, pressed 3 Tablespoons balsamic vinegar 1 Tablespoon herbes de Provence 3/4 cup olive oil 1 lemon, squeezed Fresh basil Salt and freshly ground pepper PREPARATION To marinate: Season the Cornish hens with salt and pepper. Place them in a large bowl. Mix the olive oil and the lemon juice together and pour over the hens. Allow the hens to rest at room temperature for three hours before you put them in the oven to roast. Turn them every once in a while to keep them coated with the marinade. To roast: Preheat the oven to 450F. Take the hens out of the marinade and place them in a roasting pan. Stuff each cavity with some basil leaves. Reserve the marinade. Smear each hen with 1 tablespoon of mustard. Place the hens in the oven and roast for 15 minutes. Pour the reserved marinade into a bowl and whisk in the vinegar, garlic and herbes de Provence. After 15 minutes of roasting at 450F, reduce the heat to 350F. Continue roasting the hens for 45 minutes, basting with the reserved marinade every 10 minutes. Remove from oven and serve. Et voilà! Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here. Would you like to submit a story or request a story topic? Your stories & ideas welcome. NEW: exclusive content for subscribers in every newsletter. Subscribe for free. Top 100 Readers’ Favorite Amazon.com Items. (Please wait for Amazon.com widget to load) Want more? View our recommended France-themed books & items. Most recent listings at last pages. Save 10% on your return trip PARIS SHUTTLE is a leading Paris airport transfer service. Book your airport transfers in advance online for direct to-your-door service.
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Succulent Glazes and Rubs for Cornish Game Hens
Cornish game hens are a broiler chicken that is mostly comprised of white meat only. Also known as poussin, the Cornish hen has a delicate flavor and is often roasted whole or barbecued. There are many ways to season and prepare Cornish hens, like with orange marmalade or spice.
This glazed Cornish hens recipe is great for single servings or entrees for dinner parties or holiday meals. You can serve the hens straight out of the oven, as you would a roasted chicken, with crispy browned skin and moist, tender meat. Sides that go great with the hen include roasted or steamed vegetables, baked or mashed potatoes, or a simple salad.
Derived from The Woman's Day Cookbook by Kathy Farrell-Kingsley, the following recipes highlight seven different delicious sauces that take less than 10 minutes to make and give some pizzazz to Cornish hens. You can also use these ideas for roast chicken by increasing the cooking time accordingly.
- 1 whole 4-pound chicken
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- Kosher salt and freshly ground pepper
- 2 lemons, thinly sliced, divided
- 6 small shallots (6 ounces), peeled and quartered lengthwise
Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers lemons and shallots can be stored together.
1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside)
Salt and freshly milled black pepper
For the Citrus Vegetables:
30ml/2tbsp rapeseed or olive oil
45ml/3tbsp freshly squeezed orange juice
Small bunch fresh thyme leaves
4 garlic cloves, peeled and finely crushed
10ml/2tsp Chinese 5 spice powder
400g/14oz baby carrots, cleaned and trimmed
400g/14oz baby new potatoes, halved
45ml/3tbsp thick cut Seville orange marmalade, warmed
Extra thyme leaves, to garnish
First up, that basic step-by-step.
Pat a 3½-4-lb. whole chicken dry with paper towels and season generously with kosher salt inside and out. Use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.
Tie legs together with kitchen twin. Let sit 1 hour. Salting the chicken ahead of time allows the seasoning to really penetrate the meat. An hour is great, but longer is even better. Chill the salted bird, uncovered, up to 1 day.
Place a rack in upper third of oven and set a 12" cast-iron skillet or a 3-qt. enameled cast-iron baking dish on rack.
Preheat oven to 425°. Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil. Now's the time to sprinkle a flavor-packed dry rub over the bird if you're so inclined. Read on for some of our favorite combinations.
Drizzle a bit more oil into hot skillet. This prevents the chicken from sticking to the pan.
Place chicken in the center of the skillet. You can also arrange some veggies around the bird for a built-in side dish, as in the recipes below.
Roast for 50-60 minutes. An instant-read thermometer inserted into the thickest part of the breast should register 155° it'll climb to 165° as the chicken rests.
Let chicken rest in skillet at least 20 minutes, and up to 45 minutes.
Transfer to a cutting board and carve.
Cast-Iron Roast Chicken
Spatchcock poussin recipe
Place the spatchcocked poussins in a roasting tray and pour the butter mixture over, ensuring the poussins are evenly coated. Using a sharp pair of scissors with the cavity facing you, cut close to each side of the back bone / spine to remove. Once they’re all browned, transfer the tin to the oven and roast for 20-25 minutes until cooked through. Squeeze the juice from both citrus fruit, and pour into a small bowl. This recipe is best cooked indoors anyway so no one was disappointed. water, cranberries, navel oranges, lemon, sugar. Season the birds generously all over with salt, then cook in the pan/ griddle, in batches, for 2 minutes on each side or until well coloured. 10 to 30 mins. Last updated Nov 28, 2020. shallot, ground … Make the marinade by combining the chilli, oil, garlic, rosemary and lemon juice. Like cleaning out the guttering and worming the dogs, it was a job that I stayed away from. Firstly spatchcock the poussin. Heat the oven to 200°C/fan180°C/gas 6. Open the chicken out and turn over. Cut the lemon in half widthways and thinly slice 4 lemon rings . Chop the peel as finely as possible. Method Step 1 For the harissa, tip the dried chillies into a bowl and pour over enough just-boiled water to cover. Drizzle the sauce on … Serve with the lemon half , the mayonnaise and a fresh sprig thyme. Using a sharp knife, cut through the centre of the underside of the bird. Finely chop the mint. Spatchcock Poussin Remove Poussin. from the pack and lay flat, skin-side up, on a baking tray. In a small bowl, mix the dry spices, garlic, lemon zest and juice, olive oil and coriander leaves to a paste. please click this link to activate your account. Put 2 slices on top and 2 underneath. Holding the bird breast-side down, cut along each side of the backbone and remove it. For the mayonnaise, beat the yolks in a bowl with the mustard, then start to whisk in the olive oil, a drop at a time. Place the poussin in a shallow bowl and rub them all over with the marinade. In a small bowl, mix the dry spices, garlic, lemon zest and … Brush the spatchcock poussin with oil and season all over. Clean the inside of the poussin with a paper towel and trim off excess skin. When half the oil has been added, whisk in the lemon juice, then continue whisking in the oil until it’s thick enough to dollop, you may not need it all. Subscribe to delicious. Do the same with the garlic cloves and also scatter 2 sprigs thyme in the tray as well as adding in the remaining lemon half. You can use quail instead of poussins, roast for 15-20 minutes. This is a wonderfully warming cassoulet recipe perfect for cold days. How much time do you have? Cut the red pepper in half, remove the seeds and place in a roasting tray. Quarter the preserved lemons, then scrape out and discard the pips and pulp. To spatchcock the poussins, put a bird breast-down on a board and use a heavy knife or kitchen shears to cut along both sides of the backbone (discard it). See method. Place the poussin on a chopping board, breast side down. magazine this month and receive a free cookbook, Subscribe to the digital edition of delicious. Or roast a whole free-range chicken to shred at the picnic. Chill, covered, for at least 2 hours or preferably overnight. Place in the oven to roast for about 20 minutes. Put the browned birds in a roasting tin. Loosen the skin over the breasts by carefully working your fingers underneath, then slash each drumstick twice with a sharp knife. Put the poussin breast side down on a chopping board and, using a pair of sturdy scissors, cut down one side of the backbone, starting at the neck end of the bird. You must be logged in to rate a recipe, click here to login. Vietnamese. 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