Reviews Add Rating & Review
Back to Roasted Poussins All Reviews for Roasted Poussins - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Poussins Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 3 garlic cloves, coarsely chopped 1 tablespoon chopped chives 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 teaspoon dry mustard 1 teaspoon coarse salt, plus more for sprinkling 1/4 teaspoon freshly ground pepper, plus more for sprinkling 3 poussins (1 to 1 1/2 pounds) or Cornish hens Vegetable-oil cooking spray
Cook’s Notes Cornish hens can also be used.
Gallery Roasted Poussins
Recipe Summary Servings: 6
Gallery
Roasted Poussins
Roasted Poussins
Roasted Poussins
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 3 garlic cloves, coarsely chopped 1 tablespoon chopped chives 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 teaspoon dry mustard 1 teaspoon coarse salt, plus more for sprinkling 1/4 teaspoon freshly ground pepper, plus more for sprinkling 3 poussins (1 to 1 1/2 pounds) or Cornish hens Vegetable-oil cooking spray
Directions
In a small bowl, whisk oil, vinegar, and mustard until well combined. Whisk in garlic, chives, thyme, oregano, dry mustard, salt, and pepper; set aside. Rinse poussins well under cold water. Pat dry.
Using kitchen shears, cut along either side of backbone; remove it. Turn over; gently flatten. Place marinade in a large resealable plastic bag; add poussins. Seal; turn bag to coat them with marinade. Refrigerate at least 2 hours or overnight.
Preheat oven to 400 degrees. Position a rack in center. Place a flat roasting rack in a shallow roasting pan or on a rimmed baking sheet. Coat rack with spray; set aside.
Remove poussins from marinade, letting excess drip off; place on rack, breast side up. Tuck wing tips under body. Sprinkle with salt and pepper; roast until golden and cooked through, about 50 minutes. Cut each in half through breast; serve.
Cook’s Notes Cornish hens can also be used.
Cook’s Notes
Cornish hens can also be used.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Poussins
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Poussins
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
