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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