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STORAGE ADVICE |
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PACKAGING |
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COUNTRY OF ORIGIN | UK |
Cooking Poussin Whole:
1. Preheat your oven to 400°F (200°C).
2. Rinse the Poussin under cold water and pat it dry with paper towels.
3. Season the Poussin with salt, pepper, and any other desired herbs or spices. You can use a mixture of garlic powder, thyme, and paprika for added flavor.
4. Heat a skillet or oven-safe pan over medium-high heat. Add a little oil and sear the Poussin on all sides until golden brown. This step helps to lock in the juices and enhance the flavor.
5. Transfer the Poussin to a roasting pan or baking dish. Place it breast side up.
6. Optional: You can stuff the cavity of the Poussin with aromatics like lemon wedges, garlic cloves, and fresh herbs for added flavor.
7. Place the roasting pan in the preheated oven and cook the Poussin for about 25-30 minutes or until the internal temperature reaches 165°F (74°C). Baste the Poussin occasionally with its own juices or melted butter for added moisture and flavor.
8. Once cooked, remove the Poussin from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy and tender result.
9. Serve the Poussin whole, or you can carve it into smaller pieces if desired. Enjoy!
Note: Cooking times may vary depending on the size of the Poussin, so it’s always recommended to check the internal temperature with a meat thermometer for doneness.
Nutiritional information typical values per 100g,
as sold | |
Energy | 232 kCal |
Fat | 15 g |
of which saturates | 4.4 g |
Carbohydrate | 0.6 g |
of which sugars | 0 g |
Fibre | 0 g |
Protein | 23 g |
Salt | 0.17 g |
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