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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.
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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
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 at Great British Chefs and one-half of creative supper club Pickled Plates.
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One-pot Christmas poussin
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