Roast poussin with chicken fat mayonnaise

2
60 minutes

Ingredients

  • 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

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