Roast Poussin with Salsa Verde
- May 3, 2021
- 1 min read
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I have to say that we all enjoyed this simple roast yesterday. It was all cooked in under an hour and relatively faff free. I absolutely love little poussin as they are sweet and have less fat that a full sized chicken. This should leave you with gorgeous juices at the bottom of the pan which I spooned over as a delicious gravy. I served it with roasted Jersey royals and tenderstem with lemon zest and almonds.
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Serves 4 adults
INGREDIENTS
4 poussin
6 cloves garlic
Salt & Pepper
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Salsa Verde
1 small bunch coriander
1/2 small bunch fresh dill
1-2 cloves garlic
4 anchovies
3-4 tablespoons extra virgin olive oil
1 tablespoon of red or white wine vinegar
1-2 teaspoons Dijon mustard
1 teaspoon honey
Salt and pepper
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METHOD
Preheat the oven to 200 degrees (conventional) 180 degrees (fan)
Roughly chop 2 of the garlic cloves and add half a clove to each cavity in the poussin. Add the other 4 cloves to the pan. Season generously and cook for 50-60 minutes.
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Add the salsa ingredients to a mini chopper and blitz.
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Your approach of using the pan juices as a base for gravy is exactly what elevates a “simple roast” into something more complete. That’s where most of the flavour is FNF and spooning it over the meat is a strong technique. The Jersey Royals and tenderstem with lemon and almonds also add good contrast—starch, bitterness, acidity, and crunch all balance the richness.