Lemon Roast Poussin With Spring Vegetables Recipes

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LEMON ROAST POUSSIN WITH SPRING VEGETABLES



Lemon roast poussin with spring vegetables image

Take your cooking up a notch with Gordon's smart take on roast chicken

Provided by Gordon Ramsay

Categories     Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 18

2 oven-ready poussin
2 garlic cloves , smashed but left whole
small bunch thyme
1 lemon , halved (use the zest for the vegetables)
25g butter , softened
1 tbsp olive oil
150g smoked streaky bacon , preferably in one piece, cut into small chunks
150g pearl onions , halved
150ml fresh chicken stock
200g frozen petits pois
1 Baby Gem lettuce , shredded
8 baby courgettes , sliced in half lengthways
200g baby carrot , trimmed, halved on the diagonal if large
10 baby leeks , trimmed
1 tbsp olive oil
1 tsp balsamic vinegar
zest 1 lemon
8 radishes , halved or quartered if large

Steps:

  • Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme and a lemon half.
  • Sit the birds in a shallow roasting dish. Smother generously with butter, then season the skin with sea salt and black pepper. Roast in the oven for about 40 mins.
  • While the birds are roasting, prepare the accompaniments. For the braised peas and lettuce, heat a frying pan and add a drizzle of oil. Sizzle the bacon for 2 mins until starting to crisp. Turn down the heat a little, toss in the onions, then continue to cook for 6-7 mins until they are golden.
  • Pour the chicken stock into the pan, simmer for 2 mins, then scatter in the peas and cook for 2 mins more. Lastly, stir in the lettuce and cook for 1 min until just wilted, then set aside.
  • For the spring vegetables, bring a large pan of salted water to the boil and have a bowl of iced water at the ready. In batches, boil all the veg (except the radishes), then transfer to the iced water. The courgettes will take 3 mins, the carrots and leeks 2 mins. Drain the vegetables, then lay them on kitchen paper to dry.
  • Heat a drizzle of olive oil in another frying pan, then stir-fry the vegetables until just starting to colour. Add the vinegar, lemon zest and a little seasoning. Turn off the heat, toss through the radishes, then drizzle with a little more oil.
  • Check if the poussins are cooked by inserting a skewer or small knife between the leg and the breast; if the juices are pink, give the bird an extra 5-10 minutes in the oven. Once ready, remove the poussins from the dish and leave to rest, upside down, for 10 mins (this keeps the breasts from drying out). To make a simple gravy, remove the lemon halves from the poussins, squeeze into the juices in the roasting dish, then whisk together.
  • Strain the lemony juices into a jug. You are now ready to carve the birds and plate up.
  • Using a sharp knife, cut through the thigh joint and remove the leg. Cut each leg through the joint to separate the drumstick from the thigh. Carefully carve the breasts away from the bone, cutting through the joint to leave the wing attached. Carve each breast into 2 pieces so each portion has 2 pieces of leg and 2 pieces of breast.
  • Spoon a mound of the braised peas and lettuce into the centre of 4 large, shallow, bowls. Neatly assemble a 'nest' of vegetables around the lettuce. Pile the carved poussin on top of the lettuce, giving each serving the same amount of meat. Pour over the lemony sauce and serve straight away.

Nutrition Facts : Calories 553 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.79 milligram of sodium

THYME-ROASTED POUSSIN



Thyme-Roasted Poussin image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 8

Four 12- to 14-ounce poussins
Kosher salt and freshly ground pepper
1 teaspoon extra-virgin olive oil
1 lemon, quartered
12 large sprigs of thyme
12 sprigs of marjoram
4 garlic cloves, crushed
2 tablespoons Cognac

Steps:

  • Preheat the oven to 500 degrees.
  • Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
  • Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
  • On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.

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Top Asked Questions

How to cook Poussin in the oven?
Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme and a lemon half. Sit the birds in a shallow roasting dish. Smother generously with butter, then season the skin with sea salt and black pepper.
How do you cook a pork Poussin roast?
Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string. On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.
How do you make gravy with Poussin?
To make a simple gravy, remove the lemon halves from the poussins, squeeze into the juices in the roasting dish, then whisk together. Strain the lemony juices into a jug. You are now ready to carve the birds and plate up. Using a sharp knife, cut through the thigh joint and remove the leg.
How do you make a Poussin salad?
Spoon a mound of the braised peas and lettuce into the centre of 4 large, shallow, bowls. Neatly assemble a ‘nest’ of vegetables around the lettuce. Pile the carved poussin on top of the lettuce, giving each serving the same amount of meat.

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