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.
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.
ReplyDeleteYour 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.
DeleteI must try poussin soon. Do you joint them before roasting or afterwards?
ReplyDeleteI simply cut them in half, and remove all the little inedible bits (wing tips, parson's nose, etc).
DeleteOh those poor little poussins! Twenty eight days is not a very long life is it? Hardly enough time to learn how to cluck properly.
ReplyDeleteYes, it does seem a shame. Lamb and Veal are much the same. We like our meat 'young'.
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