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Preheat the oven to gas 6, 200°C, fan 180°C. Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two lemons and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.
Info
Preparation time:
15 min
Cooking Time:
1 h 10 min
Ready In:
1 h 25 min
Level of Difficulty:
Moderate
Servings:
4
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Chef Danny
Member since Sep 5, 2017
Location: London
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Preheat the oven to gas 6, 200°C, fan 180°C. Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two lemons and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.

Poussin with lemon recipe

Posted in: French Recipes
Wed, Sep 6, 2017, 01:26, 1 Year ago
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Directions

Preheat the oven to gas 6, 200°C, fan 180°C. Place the poussins in a large roasting tin and dot with the butter. Season well. Zest the two lemons and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.

Pour over 250ml (8fl oz) water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted. Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking.

When cooked, remove the birds and keep them warm in the oven. Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil. Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened.

Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.

Ingredients

4 poussins (or a mix of 4 chicken pieces, legs and thigh on the bone)25g (1oz) butter2 lemons1 onion, cut into wedges5 garlic clovessmall bunch of fresh parsley2 carrots, halved1tsp cornflour1 chicken stock cubegreen beans, to serveroasted new potatoes, to serve

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