Poussins with tarragon recipe

Poussins with tarragon

These small chickens look very stylish when you are entertaining, and you don't have all the bother of carving a larger piece of meat either. Poussins have all the nutritional benefits of their larger cousins - particularly protein, B vitamins, iron and zinc. They are cooked here with tarragon, a traditional component of many chicken dishes. (Serves 4)

Poussins: 4, small

Fresh tarragon: 8 large sprigs and 2 tablespoons chopped leaves

Unsalted butter: 110g

Olive oil: 6 tablespoons

Garlic: 2 large cloves, crushed but not peeled

New potatoes: 8 medium, scrubbed

Celery: 4 sticks, cut into julienne strips

Baby courgettes: 6, quartered lenghthways

Rinse the poussins and put 2 large sprigs of tarragon in each cavity / Smear with half the butter / Put the oil and garlic into a large roasting tin / Add the scrubbed but not peeled potatoes and turn until covered in the oil / Add the poussins / Put into a very hot oven at 230 degrees celcius/425 degress fahrenheit/gas mark 8 and immediately turn down to 2220 degrees celcius/425 degrees fahrenheit/gas mark 7 / Roast for about 45 minutes, basting occasionally / Mix the terragon with the rest of the butter / Put a knob of terragon butter on each poussin and serve with the potatoes, celery and courgettes, all steamed together for 10 minutes.


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Cleanclover 5 years ago from Piece of land! Author

You are welcome medor. Glad you liked it. Thank you :-))


medor profile image

medor 5 years ago from Michigan, USA

excellent recipe, can't wait to try it thanks, cleanclover... deb

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