Roast lemon poussin
From Cookipedia
| Roast lemon poussin | |
|---|---|
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| Roast poussin | |
| Servings: | Serves 4 to 8 people |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours incl cooling |
| Difficulty: | 
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A nice roast chicken recipe that uses poussin and preserved lemons.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 poussin (baby chicken), around 400g each, parson's nose removed
- 2 tablespoons lemon juice
- sea salt
- Freshly ground black pepper
- 4 garlic cloves, smashed
- 1 Belazu preserved lemon, quartered
- Handful of basil leaves
- 1 tablespoon butter, melted
- 1 extra fresh lemon, quartered
Mise en place
- Pre-heat the oven to 180° C (350° F - gas 4)
Method
- Clean the poussins and wipe dry. Rub each bird with lemon juice, and then with sea salt and pepper. Slip the garlic cloves, preserved lemon quarters and basil leaves into the cavity of each bird.
- Roast the poussins for 30 minutes, basting occasionally with melted butter and lemon juice, until the thigh juices run clear when pierced with a skewer.
- Allow to cool to room temperature, then cut each bird in two using a heavy knife, cutting down one side of the back bone. Serve with extra lemon quarters for squeezing.
(Jill Dupleix in The Times)
See also
- A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step-by-step roasting guide
This recipe originated from the recipe section of Belazu.com
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Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.