We might the remarkable duck people but there's room in our heats for other poultry too. Our poussin are grown and packed on locally approved farms and factories by our friends the Leon family in the West of France. The poussin are a breed that's naturally slow-growing, so you get meat that's young and tender yet thoroughly flavourful. Poussin is surprisingly easy to cook, considering how good it tastes.
Ready in 45 minutes
Country of Origin
Suitable for freezing
Product life guaranteed for 3 days excluding delivery day, with an average of 6 days.
Keep refrigerated 0ºC to +4ºC. Once opened, use within 24 hours.
If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
Preparation and Usage
Ready in 45 minutes 1 Place on a tray and season. 2 Roast for 45 minutes. 3 Let it rest, then carve. Enjoy this flavourful slow-growing young chicken
Try it with pesto mash and roast veg
Oven cook - From Chilled. Here's how to oven cook from chilled. 1. Pre-heat oven to 190°C, Fan 170°C, Gas Mark 5. 2. Remove all packaging, put the bird on a baking tray and season with salt and pepper if you like. 3. Cook for 45 minutes, basting regularly with its juices so that lean meats stays moist. Cook until piping hot and the juices run clear. All ovens vary in performance, this is a guide only.
Poussin À la Provençale Cooking time 45 minutes. Ingredients: 2 poussin 1 green pepper 1 small bunch of basil 3 tbsp olive oil Salt and pepper 4 Tomatoes 4 Cloves of garlic 50g pitted black olives 1 bouquet garni
1. Peel the tomatoes, remove the seeds and chop, soak the olives for 5 minutes and drain, cut the green pepper into strips, and peel and crush the cloves of garlic. 2. Cut the poussins into two lengthways, 3. Heat two tablespoons of oil in a casserole dish over a high heat then brown the poussins for 5 minutes on each side, place to one side and keep warm. 4. Add an additional tablespoon of oil to the casserole dish and fry the peppers gently for 10 minutes. 5. Wash the basil and add to the casserole dish, together with the garlic, tomatoes, bouquet garni, pepper and little salt. (Remember to keep some basil for garnish). 6. Finally, add the poussins, cover and leave to cook over a gentle heat for 25 minutes then, 10 minutes before the end of cooking, add the olives. 7. Serve in a dish with the sauce, sprinkle with basil.
Tray & Heat Sealed
Full Product Name: Poussin
Storage: Keep refrigerated at 0°C to +4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours. For use by date, see front of pack.
Usage: 2 Servings
Additional Information: Fresh Class A without Giblets
Packaged in a protective atmosphere.
Visit our website for more inspiration and how to videos. www.gressinghamduck.co.uk
I didnt register the weight only 450 gms which is very very small, I was shocked ! If it is for 2 people they must have very small appetites.
Easy to cook although it didnt say the temperature on the packet nor if one removes the packaging?
I think 2 of these for 2 people could be a nice change but I think I will just stick with chicken ps I didnt want to cook as all I could think of was a fluffy yellow baby chick be warned!