Poussin Roti Aux Fines Herbes Recipe

Make herb butter

In a bowl, combine the softened unsalted butter, chopped parsley, tarragon, chopped thyme, minced garlic, lemon zest, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Mix thoroughly until evenly distributed and smooth. Taste and adjust seasoning if necessary.

Prepare butter for cavity and under skin

Divide the herb butter into four portions. Reserve two larger portions to rub under the skin of each poussin breast and two smaller portions to rub on the outside skin. Using your fingers, gently loosen the skin over each poussin breast by sliding your hand between skin and meat, taking care not to tear it. Push about 1 tablespoon (or a portion) of herb butter under the skin of each breast and distribute evenly. Rub the remaining butter over the outside of the birds, covering breast, legs and back.

Preheat and prepare vegetables

Preheat the oven to 200°C (400°F). In a roasting pan or ovenproof skillet, toss the quartered onion, carrot pieces and celery with 1 tablespoon olive oil and a pinch of salt and pepper to coat. Spread them in an even layer; these will form a flavor base and rack for the poussins.

Season and stuff

Season the inside cavities of each poussin with a small pinch of salt and pepper. Insert into each cavity one half lemon, one thyme sprig (reserve other thyme sprigs for the pan), and if using, the bay leaf tucked in. Place the poussins breast-side up on top of the bed of vegetables.

Tie and oil

Truss each poussin loosely with kitchen twine (tie legs together and tuck wings) so they roast evenly. Brush the outside of each poussin with the remaining tablespoon of olive oil and sprinkle with the remaining 1 teaspoon sea salt and 1/2 teaspoon black pepper.

Roast

Pour the white wine or 120 ml chicken stock into the roasting pan around the vegetables (not over the birds). Add the reserved thyme sprigs and bay leaf to the pan. Roast in the preheated oven for 30–40 minutes, rotating the pan once halfway through, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C (165°F). Baste the birds once or twice with pan juices during roasting to keep skin glossy and flavor developed.

Rest and make jus

Remove the poussins from the oven and transfer them to a cutting board. Tent loosely with foil and let rest for 10–12 minutes (this allows juices to redistribute). Meanwhile, place the roasting pan over medium heat on the stovetop. Skim any excess fat, add 60 ml pan jus or chicken stock and scrape up browned bits, simmering for 2–3 minutes until slightly reduced — taste and adjust seasoning with salt and pepper.

Carve and serve

Carve each poussin into halves or quarters (separate legs and breasts) or serve whole. Spoon the pan jus over each serving, sprinkle with chopped fresh parsley and finish with a light pinch of fine sea salt and freshly ground black pepper to taste. Serve immediately with roasted vegetables and pan jus alongside.