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Roast Poussin with Salsa Verde


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.


Serves 4 adults


4 poussin

6 cloves garlic

Salt & Pepper


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



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.


Add the salsa ingredients to a mini chopper and blitz.

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