Green Tabasco and coriander butter roasted poussin


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Green Tabasco and coriander butter roasted poussin

  • 4 poussin, free range
  • 80g of unsalted butter, softened
  • 1 bunch of coriander, finely chopped
  • 2 spring onions, finely chopped
  • 57ml of Tabasco green
  • 60ml of extra virgin olive oil, plus extra for drizzling
  • 50g of pine nuts, lightly toasted and roughly chopped
  • sea salt
  • pepper
  • salad leaves, to serve
Preheat the oven to 200°C/gas mark 6
Take the poussin out of the fridge 30 minutes before cooking to allow them to come to room temperature
Place the softened butter in a bowl along with half the spring onion, half the chopped coriander and 2 tbsp of Tabasco. Season with salt and pepper and mix thoroughly to combine
Place the poussin on a board with the cavities facing you. Carefully use your fingers to prise the breast skin gently away from the flesh to create a little pocket. Push a quarter of the butter mixture under the skin of each bird, ensuring that it is evenly spread into the pocket
Drizzle the birds with a little olive oil, season with salt and pepper and roast in the oven for 35–45 minutes, basting with juices halfway through cooking. Check they are cooked by piercing the thickest part of the thigh – the juices should run clear. If not, give the birds another 5–10 minutes
Remove the birds from the pan and wrap them individually in foil. Rest breast-side down for 10 minutes before serving
While the poussin are resting, place the remaining chopped coriander and spring onion in a bowl, along with the rest of the Tabasco, olive oil and chopped toasted pine nuts
Serve the poussin with the bowl of coriander and pine nut dressing and a fresh green salad made with baby leaves and micro herbs
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