In cooking, a poussin is a young chicken, typically slaughtered at about 4–6 weeks of age, making it smaller and more tender than a standard chicken. It usually weighs around 400–500 grams (14–18 ounces), which is approximately one portion, making it ideal for individual servings in fine dining or gourmet dishes.
Because a poussin is smaller than a fully grown chicken, the meat is much more tender and the bones are delicate. That flavour is made great use of being milder and more subtle along with a gentle and delicate texture. It helps that being smaller they cook relatively quickly but are still suited to roasting, grilling, or spatchcocking. A whole poussin typically roasts in about 25–30 minutes at 200°C (400°F).
We usually serve it whole! It makes for an elegant presentation of the bird and is superb win gourmet meals. Ideal with rich sauces, roasted vegetables and beautiful pungent herbs such as rosemary and thyme. I find one poussin is enough per person.
The poussin is a favourite of the French although it is commonly found in various European cuisine especially in Michelin starred restaurants. Some of us might refer to it as a spring chicken because of its reputed youth.
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