Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

A poussin is a small chicken. Because of the small size they can easily overcook and become dry. I mitigate this with a method I learnt from Gordon Ramsay (sadly not personally) that he uses for cooking quail. Poche-Grille requires you to part poach the bird first then finish on a grill.

4 poussin
1.5 litres good quality chicken stock
2 bay leaves
2 garlic cloves
zest and juice of a small lemon
½ cup parsley
½ cup basil
¼ cup thyme
¼ rosemary
½ cup extra virgin olive oil
salt & pepper

Spatchcock each poussin so they can be grilled flat. Place the poussin breast side down and using sturdy scissors or poultry shears cut up from the parson’s nose along each side of the backbone. Remove the backbone. Turn the bird over and press down with your hand to flatten.
Put the stock in a pot along with the bay leaves and bring to a boil. Place the poussin in the boiling stock, two at a time and poach for 5 minutes.
Drain the semi-poached chickens and pat dry before covering completely with the herb marinade. Chill for at least an hour, preferably overnight.
Heat a pan, grill or BBQ. Season the marinated poussin with freshly ground salt and pepper and then grill breast side down for 5 minutes. Turn and grill on the other side for 5–6 minutes. Rest for a further five minutes before serving.

Tip – don’t overcrowd your pan! If not doing this on the BBQ, I suggest cooking them in batches, keeping them warm in a low oven.

Poussin

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