French Pot Roast Poussin

Source : Preheat The Oven To 190c Heat The Olive Oil In A Large Flameproof Casserole And Add The Onion Garlic And Bacon Stop Saut For 5 To 6 Minutes Until Th...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 11, 2021

Step:

  1. Preheat the oven to 190C. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon stop sauté for 5 to 6 minutes until the onions have softened.

  2. Brush the poussin with a little of the melted butter and season well stop lay on top of the onion mixture and arrange the prepared vegetables around them stop for the chicken stock and wine around the bird and add the herbs

  3. Cover and bake for 20 minutes, then remove the lid and brush the birds the remaining butter stop bake for a further 25 to 30 minutes your golden

  4. Transfer the poussin to a warmed serving platter and cut in half poultry shears or scissors. Remove the vegetables with the slotted spoon and arrange them around the cover with foil and keep warm.

  5. Discard the herbs from the pan juices. in a bowl mix together the butter and flour to form a paste. Bring the liquid in the pan to the boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Poussin and vegetables, garnish with fresh herbs


Ingredients

  1. 1 tbsp olive oil
  2. 1 onion sliced
  3. 1 large garlic clove, sliced
  4. 50 g lightly smoked bacon
  5. To fresh Poussinjust under 450 g each
  6. 2 tbsp melted butter
  7. 4 Baby celery hearts, each cut into
  8. 8 baby carrots
  9. For small courgettes, cut into chunks
  10. 8 small new potatoes
  11. 600 mL chicken stock
  12. 150 mL dry white wine
  13. 1 bay leaf
  14. sprigs To fresh thyme
  15. 2 fresh rosemary sprigs
  16. 1 tbsp butter softened
  17. 1 tbsp plain flour
  18. to taste Salt and pepper
  19. Fresh herbs to garnish

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