It makes a bit of a change, so when Susie and Kimbo came for Sunday Lunch, I offered them Poussin rather than the usual leg of Lamb or roast Pork.
Half a Poussin is enough for anyone; a whole Poussin is too much.
I lightly seasoned them, and swathed them in streaky bacon. An hour in the oven accompanied by some spuds, and Bob's your Uncle.
As with a roast Chicken, there are plenty of bones left over for stock. We eat Vegetable Soup every day for lunch, so a good supply of stock is essential.
Poussin are not very exciting, but there's plenty of meat on them, and they look nice. Two birds is the equivalent of one Chicken. A Poussin is basically a small Chicken of less than 28 days old, and weighing between 400 and 450 gms.
As an aside; the 'Guy Degrenne' stainless steel serving dish (above) comes from France. Back in the 70's and 80's EVERYONE, and I mean EVERYONE, had a set of these. We have everything from round bowls to tiny saucers for Olives. They came as a set of about 12 different shaped and sized pieces, and have proved extremely useful ever since I bought them. Sadly I think they are no longer made, otherwise I would buy more as gifts.
14 comments:
I'm boiling bones at the moment, pork, chicken and lamb that I've been saving in the freezer. They make a wonderful stock. I boil them for several hours to get all the bone marrow and whatever else is in/on the bones.
Your Sunday lunch I'm sure, was delicious. You're a good cook.
And those dishes seem familiar. I think we might have a few. Stored away. I prefer China.
I probably prefer China too, but these are so useful. They can be used for almost anything.
I must try poussin soon. Do you joint them before roasting or afterwards?
I simply cut them in half, and remove all the little inedible bits (wing tips, parson's nose, etc).
Oh those poor little poussins! Twenty eight days is not a very long life is it? Hardly enough time to learn how to cluck properly.
Yes, it does seem a shame. Lamb and Veal are much the same. We like our meat 'young'.
Looks tasty.
It was. It's a favourite in this house.
Your meal sounds tasty. You are a good cook, and I would not expect anything less.
I'm simply someone who enjoys eating.
Simple yet elegant . Look delicious!
That is how I always roast chicken (with bacon on top)
Yes, it was.
Me too.
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