Poussin with chicken fat mayonnaise recipe

60 minutes


  • 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


Preheat the oven to 180°C/gas mark 4
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
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
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
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
Add the mayonnaise to the bowl with the cooking juices and whisk to emulsify. Taste and season with salt and pepper
Serve the poussin and mayonnaise with roast vegetables or carve and eat in a sandwich