Party Poussins is a modern British recipe for a classic dish of individual poussins (baby chickens) coated in a spice mix and roasted with garlic and lemon; a dish that makes an excellent centre-pice for New Year meals. The full recipe is presented here and I hope you enjoy this classic British version of: Party Poussins.
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Ingredients:
8 oven-ready poussins
5 tbsp chilli oil
4 tsp salt
1 generous pinch of sugar
1/2 tsp ground cinnamon (heaped)
1/2 tsp paprika (heaped)
1 large lemon
1 large bulb of garlic
generous handful of fresh coriander, chopped (or use fresh watercress, if available)
Method:
Arrange the poussins, breast side up, in a small roasting pan. Drizzle over the oil then rub into the birds so they are well coated.
Combine the salt, sugar, cinnamon and paprika in a small boll and mix thoroughly. Sprinkle this spice mix all over the poussins and rub in gently. Quarter the lemon then cut each quarter into four pieces. Arrange these pieces in and around the birds.
Now separate the garlic into cloves and set these around and between the poussins. Transfer the roasting dish to an oven pre-heated to 200°C and cook for about 45 minutes, or until the birds are nicely browned and completely cooked through (the juices must run clear when the birds are pierced in the thickest parts of their thighs with a skewer).
Remove the tin from the oven, cover lightly with foil and allow to rest for 10 minutes. At the end of this time, transfer the poussins to serving plates, garnish with the chopped coriander and the roasted lemon pieces and garlic cloves.
