Honey-glazed roasted poussin
Photo: Marina Oliphant
A poussin is a young chicken that weighs about 350g. They are especially tender and juicy and cook in just half an hour. Also, you get the whole chicken to yourself!
- 2 poussins
- 2 heaped tbsp honey
- 50ml red wine vinegar
- 2 1/2 tbsp olive oil
- zest of 1/2 a lemon
- 1 garlic clove, crushed
- few sprigs fresh thyme
- salt and pepper
Preheat oven to 220C (or 200C if fan-forced). Wash the poussin in cold water inside and out and pat dry. In a large bowl, combine the honey, vinegar, oil, lemon zest, garlic, thyme and plenty of ground black pepper. Add the poussin and rub in the sauce. Allow to marinate, breast side down, for 30 minutes.
Place in a baking tray (breast up), pour over the marinade, season with salt and drizzle with a little olive oil. Roast in the oven for 25-30 minutes. Remove to a serving plate and keep warm while you reduce the sauce a little, in the pan or in a saucepan, over medium heat.
Pour some of the sauce over the poussin and serve.
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