This delicious Gordon Ramsay-inspired poussin recipe is quick, simple, and packed with flavor. With juicy chicken, roasted vegetables, and a rich gravy, it’s the perfect comforting meal for any occasion. You can easily customize it by using common ingredients like chicken thighs or adding your favorite veggies for a personal touch!
Ingredients Needed:
- 4 poussins (or a mix of 4 chicken pieces, legs, and thigh on the bone)
- 25g butter
- 1 onion, cut into wedges
- 5 garlic cloves
- Small bunch of fresh parsley
- 2 carrots, halved
- 1 tsp cornflour
- 1 chicken stock cube
- Green beans, to serve
- Roasted new potatoes, to serve
How To Make Poussin Recipe?
- Preheat the Oven: Preheat your oven to gas 6 (200°C / 400°F), or 180°C fan (350°F).
- Prepare the Poussin: Place the poussins in a large roasting tin. Dot with 25g (1 oz) butter and season well with salt and pepper.
- Add Vegetables and Parsley: Cut the onion into wedges and halve the carrots. Add them to the roasting tin along with the 5 garlic cloves (leave them whole). Take the stalks from the fresh parsley and add them to the tin, reserving the leaves for later.
- Roast the Poussin: Pour 250ml (8 fl oz) water over the chicken and vegetables in the roasting tin. Place the tin in the oven and roast for 1 hour, or until the poussins are fully cooked and the juices run clear when a skewer is inserted into the thickest part of the bird.
- Finish the Poussin: Finely chop the remaining garlic clove and parsley leaves. Sprinkle them over the birds 5 minutes before the end of cooking.
- Make the Gravy: When cooked, remove the poussins and keep them warm in the oven. Place the roasting tin on the hob, add the chicken stock cube, and a little extra water if needed. Bring to the boil. Mix the 1 tsp cornflour (cornstarch) with 1 tbsp cold water, then stir it into the pan juices. Boil for 1 minute until thickened.
- Serve: Place a poussin on each plate and serve with warm gravy, roasted vegetables, green beans, and roasted new potatoes.
Recipe Tips:
- Bring Chicken to Room Temperature: Take the chicken out of the fridge 30 minutes before cooking. This helps it cook more evenly and stay juicy.
- Use Butter for Moisture: Dotting the poussin with butter helps keep it moist and adds great flavor.
- Check for Doneness: Insert a skewer into the thickest part of the chicken. If the juices run clear, it’s done.
- Add Fresh Herbs Late: Sprinkle the chopped parsley and garlic at the end of cooking to keep their flavors fresh.
- Let the Chicken Rest: Let the chicken rest for 5-10 minutes after cooking so the juices stay in the meat, making it tender and juicy.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover poussin to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the poussin for up to 3 months.
- Reheat: Heat some oil or butter in a pan over medium heat. Add the poussin and cook for 5-7 minutes, turning often until warm.
Nutrition Facts:
- Calories: 170 kcal
- Total Fat: 7.1g
- Saturated Fat: 2.1g
- Cholesterol: 71mg
- Sodium: 60mg
- Potassium: 220mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 25g
Gordon Ramsay Poussin Recipe
Description
This delicious Gordon Ramsay-inspired poussin recipe is quick, simple, and packed with flavor. With juicy chicken, roasted vegetables, and a rich gravy, it’s the perfect comforting meal for any occasion. You can easily customize it by using common ingredients like chicken thighs or adding your favorite veggies for a personal touch!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to gas 6 (200°C / 400°F), or 180°C fan (350°F).
- Prepare the Poussin: Place the poussins in a large roasting tin. Dot with 25g (1 oz) butter and season well with salt and pepper.
- Add Vegetables and Parsley: Cut the onion into wedges and halve the carrots. Add them to the roasting tin along with the 5 garlic cloves (leave them whole). Take the stalks from the fresh parsley and add them to the tin, reserving the leaves for later.
- Roast the Poussin: Pour 250ml (8 fl oz) water over the chicken and vegetables in the roasting tin. Place the tin in the oven and roast for 1 hour, or until the poussins are fully cooked and the juices run clear when a skewer is inserted into the thickest part of the bird.
- Finish the Poussin: Finely chop the remaining garlic clove and parsley leaves. Sprinkle them over the birds 5 minutes before the end of cooking.
- Make the Gravy: When cooked, remove the poussins and keep them warm in the oven. Place the roasting tin on the hob, add the chicken stock cube, and a little extra water if needed. Bring to the boil. Mix the 1 tsp cornflour (cornstarch) with 1 tbsp cold water, then stir it into the pan juices. Boil for 1 minute until thickened.
- Serve: Place a poussin on each plate and serve with warm gravy, roasted vegetables, green beans, and roasted new potatoes.
Notes
- Bring Chicken to Room Temperature: Take the chicken out of the fridge 30 minutes before cooking. This helps it cook more evenly and stay juicy.
- Use Butter for Moisture: Dotting the poussin with butter helps keep it moist and adds great flavor.
- Check for Doneness: Insert a skewer into the thickest part of the chicken. If the juices run clear, it’s done.
- Add Fresh Herbs Late: Sprinkle the chopped parsley and garlic at the end of cooking to keep their flavors fresh.
- Let the Chicken Rest: Let the chicken rest for 5-10 minutes after cooking so the juices stay in the meat, making it tender and juicy.