Roasted Poussins with Lemon
Ingredients
3 large poussins
60g butter
zest and juice of 1 lemon
salt and freshly ground black pepper
1 cup fresh white breadcrumbs
4 tablespoons chopped fresh parsley
1 cup white wine (pinot gris)
600g green beans
extra butter for beans
Description
Another simple recipe with poussins. They are roasted with a topping of breadcrumbs, lemon, butter and parsley, and served French-style with buttered green beans.
When you’re buying poussins, bear in mind the largest poussins available weigh 385g to 445g, and this size is worth seeking if you wish to split them in two. If you can get only the tiniest birds (225g to 350g) you will need a whole bird per person.
Method
Preheat the oven to 200°C. Split the poussins lengthwise in two and dry carefully. Melt the butter and brush the skins of each bird with it. Lay them in a roasting pan and grate the lemon zest over them. Scatter salt and pepper generously on top. Mix the breadcrumbs and parsley together and coat the birds, then pour the wine and lemon juice into the roasting pan. Roast the poussins for about 20mintues until the skin is crispy and golden brown or until the juices run clear when tested with a skewer.
Take from the oven, rest for five minutes and meanwhile cook the beans. Serve the poussins with some of the pan juices drizzle over them and with the cooked green beans, tossed in extra butter.
Categories
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