The Yorkshire girl and I discussed at some length as to whether the Poussin is a different breed or just a baby chicken. Well disappointingly it is just a baby chicken. The ones we bought said " slow reared for a better flavour", you go figure!
Because it was Friday and I was hungry, a simple approach was taken to cooking these small birds.
The Poussin were put in a baking dish with potatoes, Olive oil, lemon juice, Garlic, salt and pepper and roasted in the oven for 45ish minutes at 230 degrees. Served with baby veg.
Well what about the taste? Surprisingly it tasted just like chicken! There are some points of note though. This Poussin did taste particularly tasty, whether this was it's young age (normally a factor against flavour) or it's "slow rearing" i don't know.
The birds are perfectly man sized. One Poussin per hungry man is about perfect.
Due to size, and the fact you can cook it hotter and quicker, you get crispier skin (and more of it per unit volume of meat).
And again thanks to the above reason, the meat was cooked perfectly, while the cartilage was still quite tough. On a well cooked chicken the cartilage can sometime drop off with the meat. This matters to the Yorkshire girl, who is not a fan of all things gristly or fatty.
All in all very good. Will buy again (2 for a fiver at the nations market leading supermarket).
Poussin. Done.
Next up: The Yorkshire Girl's Goat curry.
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