This Gordon Ramsay poussin recipe features whole young chickens roasted with butter, garlic, carrots, and onion, finished with a quick cornflour-thickened gravy. It takes just over an hour from oven to table and serves 4.
Gordon Ramsay treats poussin differently from a standard roast chicken. He builds a vegetable bed underneath the birds so the drippings flavour the veg and the gravy at the same time. That layered approach is what turns a simple roast into something worth sitting down for.
Butter under the skin is the single move that changes everything here. It melts slowly during roasting and bastes the breast meat from the inside out, which prevents the lean poussin from drying out. Skip it and you’ll get tight, flavourless meat no gravy can rescue.
Gordon Ramsay Poussin Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
10
minutes1
480
kcalButter-roasted whole poussin cooked on a vegetable bed until golden and crisp, served with a quick pan gravy.
Ingredients
- Poussin
4 poussins (or bone-in chicken legs and thighs)
25g butter, softened
Salt and black pepper
- Vegetables
1 onion, cut into wedges
2 carrots, halved lengthways
4 garlic cloves, whole
Small bunch fresh parsley, stalks and leaves separated
- Roasting liquid
250ml water
- Gravy
1 chicken stock cube
1 garlic clove, finely chopped
1 tsp cornflour (cornstarch)
1 tbsp cold water
- To serve
Green beans
Roasted new potatoes
Directions
- Preheat the oven to 200°C (180°C fan / Gas 6). Pat the poussins completely dry, place them in a large roasting tin, dot with softened butter (pushing some under the skin if possible), and season generously with salt and pepper.
- Scatter the onion wedges, carrot halves, whole garlic cloves, and parsley stalks around the birds, then pour 250ml water into the base of the tin.
- Roast uncovered for about 1 hour, or until the juices run clear when you pierce the thickest part of the thigh. Five minutes before the end, sprinkle the chopped garlic and torn parsley leaves over the top.
- Remove the poussins and rest loosely covered with foil for 5 to 10 minutes. Set the roasting tin on the hob over medium heat, crumble in the stock cube, mix the cornflour with 1 tbsp cold water, stir it into the simmering juices, and boil for 1 minute until thickened.
- Serve one poussin per person with the roasted vegetables, green beans, new potatoes, and a generous pour of gravy.
FAQs
Can I spatchcock the poussin instead of roasting it whole?
Spatchcocking cuts the cook time to about 35 to 40 minutes at the same temperature. Removing the backbone lets the bird lie flat, so the thighs and breasts cook at the same rate. Use kitchen shears to cut along both sides of the spine, then press the breastbone down firmly.
Why does Gordon Ramsay add water to the roasting tin?
The water produces steam during the first half of cooking, which prevents the skin from scorching before the interior cooks through. Poussins have less fat than mature chickens, so they need that extra moisture in the oven. The liquid also collects the drippings, giving you a head start on gravy.
How do I know the poussin is done without a thermometer?
Pierce the thickest part of the thigh with a skewer and check the colour of the juices. Clear juice with no trace of pink means the bird is cooked through. For certainty, invest in a probe thermometer and aim for 75°C in the deepest part of the thigh.
Can I prepare the poussins the night before?
Season and butter them up to 12 hours ahead, then store uncovered in the fridge on a tray. The overnight chill dries the skin surface, which actually helps it crisp better during roasting. Pull the birds out 30 minutes before cooking so they roast evenly.
What is the best way to use leftover poussin meat?
Shred any remaining meat off the bones and toss it through warm pasta with lemon, olive oil, and parsley. Poussin flesh is sweeter than regular chicken, so it works well in lighter dishes. For a heartier option, try folding it into a Ramsay-style roast chicken filling with stuffing and herbs.
Can I make stock from the poussin carcasses?
Four picked-clean carcasses give you roughly 1.5 litres of light, flavourful stock after 2 hours of simmering. Add a halved onion, celery stalk, bay leaf, and a few peppercorns to the pot. Follow the same method behind a proper slow-simmered chicken broth for the clearest result.
I’m Ava Taylor. I’m A Self-taught Home Cook Who Loves Gordon Ramsay Recipes. I Try Every Dish In My Small Apartment Kitchen And Tweak It Until It Works. I Write Clear Steps With Simple Words So Anyone Can Follow. I Share Honest Wins, Mistakes, And Quick Tips To Help You Cook With Confidence.