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Ingredients
Method
- 4 poussins
- 25g butter
- 2 lemons
- 1 onion, cut into wedges
- 5 garlic cloves
- Bunch of parsley
- 2 carrots, cut in half
- 1 tsp cornflour
- 250ml chicken stock
- Roasted new potatoes and green beans, to serve
- Preheat the oven to 200C. Place the poussins in a roasting tin and dot with butter. Season liberally and sprinkle with the zest of 2 lemons. Cut the lemons in half and place in the tin with onions, garlic, carrots and parsley stalks. Pour over the stock and roast for 1 hour or until the poussins are cooked through.
- Remove the poussins from the tin, and return the roasting tin to the hob and bring the stock to the boil. Mix the cornflour with 1 tbsp of water and stir into the pan juices. Boil for 2 mins to make a thick gravy, then serve the poussins with the gravy, roast lemons, roast new potatoes and green beans.
70 mins
4 serving
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