One-pot Christmas poussin

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
share recipe:

Ingredients

Metric

Imperial

Poussin

Cranberry, chestnut and sauerkraut stuffing

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)
3
Stuff the cavity of the bird with the stuffing. Lightly drizzle the skin with olive oil and season with salt and 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
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

Pollyanna is a recipe developer and leads the team behind The Kitchen with Great British Chefs.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Poussin
Poussin
Chicken
Chicken
Chicken pie
Chicken pie
Load more