Lemon Poussin

Charmaine Lu -
  • 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