Roast poussin with chicken fat mayonnaise
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This roast poussin recipe is more about the mayonnaise than the bird itself – whisking the roasting juices into the sauce creates a wonderfully moreish and savoury dip for the meat. Try shredding the poussin and stirring it through the mayonnaise for the ultimate sandwich filler.
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Ingredients
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Imperial
- 2 poussin, wishbones removed
- 1 banana shallot, cut into quarters
- 4 garlic cloves, bashed
- 1/2 lemon, cut into 2 wedges
- 2 sprigs of sage
- 100g of mayonnaise
- olive oil
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place a lemon wedge, a garlic clove and a sage sprig in the cavity of each bird. Drizzle with a small amount of olive oil and season with salt and pepper
3
Place the poussins in a snugly fitting ovenproof dish with the shallots and remaining garlic cloves underneath. Add 200ml of water and roast in the oven for 40–45 minutes
4
To check if the poussins are cooked through, pierce the thickest part of the thighs – the juices should run clear. If not, return to the oven for another 5 minutes
5
Once cooked, set the poussin aside to rest in a warm place, breast-side down. Pour out the juices from the bottom of the ovenproof dish into a bowl. Discard the shallots and squeeze the soft flesh of the garlic cloves from their skins into the bowl
6
Add the mayonnaise to the bowl with the cooking juices and whisk to emulsify. Taste and season with salt and pepper
7
Serve the poussin and mayonnaise with roast vegetables or carve and eat in a sandwich
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