Herb Roasted Poussins

Posted on May 14, 2013


I love these little chickens for their size and flavor.   They differ from a Cornish hen, which are similar in size, but a totally different type of bird.  While Cornish hens are full grown, these are young, small chickens.  One per person is the perfect portion size.  They have a lot more flavor than a large chicken, and are faster cooking.

2 poussinspoussin2

2 Tbsp Irish butter, softened and divided

1 Tbsp herbs de provence

2 shallots, halved

6-8 sprigs fresh herbs such as thyme, rosemary and sage

salt and pepper

Thoroughly salt and pepper both birds making sure to get both sides and all around the legs and wings.  Mix together herbs de provence and 1 Tbsp butter.  Rub butter all over chickens coating thoroughly.  Insert 1 shallot and half of fresh herbs into cavity of each chicken.  Tie legs together with butchers twine.  It is a good idea to soak the twin in water first, to reduce the risk of burning.  Cook chickens in a 375 degree oven for about 30 minutes.  Melt remaining Tbsp butter, and pour over the chickens.  Cook another 15 minutes.  Enjoy!


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