Roasted Poussins With Aniseed, Thyme And Orange Zest
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2poussins (2½ pounds each)
- ¼cup thyme leaves
- Grated zest of 1 orange
- 1tablespoon aniseed
- ¼cup Dijon mustard
- 1tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 1medium onion, cut into quarters
- ¼cup dry vermouth
- 3tablespoons heavy cream
Nutritional analysis per serving (6 servings)
547 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 41 grams protein; 1052 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Place the poussins in a roasting pan, and bring to room temperature.
- Step 2
In a small bowl, stir together the thyme leaves, orange zest, aniseed, mustard and olive oil. Add salt and pepper. Spread a little of the mixture inside the birds. Place two onion quarters inside each bird. Spread remaining mustard paste on skin.
- Step 3
Roast until birds' thigh juices run clear, 1 hour to 1 hour 10 minutes. Remove birds to cutting board and let rest 10 minutes.
- Step 4
To prepare gravy, place roasting pan over medium-high heat, and add the vermouth. Using a wooden spoon, scrape up pan drippings. Bring vermouth to a boil. Add ½ cup water; bring to boil. Stir in the cream. Taste, and adjust seasoning. Carve birds. Serve, passing gravy on side.
Private Notes
Comments
Delicious. Moist, flavorful birds. I swirled in a dab of butter instead of using cream to finish the gravy and it did taste good. However, in my house it is one bird per person so I have no idea of how 2 poussins could possibly feed 6. And they didn't need 70 minutes. My instant thermometer read over 165 degrees just over 50 minutes and I pulled them out then.
@Es Your comment very valid. It’s not poussin, but chicken, as no poussin weighs over 2 lb as in recipe, and cooking time corresponds to those big birds. I too, added butter instead of cream which works well. However, I didn’t particularly like the flavours, finding the orange zest overwhelming. Won’t cook it again.
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