Poussin, sometimes also referred to as “coquelet” is a butcher’s term for a young chicken. Our poussin are a breed that is naturally slow-growing, so you get meat that’s young and tender yet thoroughly flavourful.
- 1 Gressingham Poussin
- Salt and pepper
- Pre-heat oven to 190oC, Fan 170oC, Gas Mark 5.
- Remove all packaging , put the bird on a baking tray and season with salt and pepper if you would like.
- Cook for 45 minutes, basting regularly with its juices so that the lean meat stays moist.
- Make sure that the meat is piping hot and that the juices are clear.