One-pot Christmas poussin
Item 1 of 1
This festive poussin recipe is a fun twist on a classic Christmas dinner, giving everyone their own individually roasted bird. Served simply with new potatoes and sprouts that are cooked in the same pan as the birds for minimal fuss.
First published in 2018
Ingredients
Metric
Imperial
Poussin
- 4 poussin, wishbone removed
- 20 new potatoes, small
- 20 Brussels sprouts
- olive oil
- salt
- pepper
Cranberry, chestnut and sauerkraut stuffing
- 200g of bread, torn into pieces
- 120g of dried cranberries
- 160g of cooked chestnuts
- 160g of sauerkraut
- 12 sage leaves, chopped
- 4 egg yolks
- salt
- pepper
SAVE RECIPE
Equipment
- Ice
Method
1
Preheat the oven to 180°C/gas mark 4
2
To make the stuffing, place all ingredients in a bowl and mix until thoroughly combined (at this stage you can cook off a little of the stuffing to check the seasoning)
- 200g of bread, torn into pieces
- 120g of dried cranberries
- 160g of cooked chestnuts
- 160g of sauerkraut
- 12 sage leaves, chopped
- 4 egg yolks
- salt
- pepper
4
Place in a small ovenproof dish. Toss the potatoes with olive oil and salt and add them to the dish. Place in the oven for 20 minutes
- 20 new potatoes, small
5
Blanch the sprouts in boiling water for 3 minutes, then plunge into ice water. Drain the sprouts, toss in a little oil and add to the roasting tray after 20 minutes of cooking
- 20 Brussels sprouts
6
After the poussin has been cooking for 45 minutes, pierce the thickest part of the thigh– if the juices run clear, it is ready. If the juices are bloody give it extra time, checking every 5 minutes until it's ready
7
Turn the bird upside down to rest for 10 minutes before serving
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
