Easiest Way to Prepare Quick French Pot Roast Poussin

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Easiest Way to Make Quick French Pot Roast Poussin. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from French Pot Roast Poussin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French Pot Roast Poussin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can have French Pot Roast Poussin using 19 ingredients and 5 steps. Here is how you cook that.

In the USA Poussin is called 'Rock Cornish game hen, in Europe it is a butcher's term for a spring chicken, less than 28 days old at slaughter and usually weighing 400–450 gr. Typical of French cuisine this might seem a little over-the-top, but it isn't really and well worth the effort-trust me, please do somebody must out there :-) if you make the dish please take a photograph of it posed together with a recipe thank you

Ingredients and spices that need to be Take to make French Pot Roast Poussin:

1. 1 tbsp olive oil
2. 1 onion sliced
3. 1 large garlic clove, sliced
4. 50 g lightly smoked bacon
5. To fresh Poussinjust under 450 g each
6. 2 tbsp melted butter
7. 4 Baby celery hearts, each cut into
8. 8 baby carrots
9. For small courgettes, cut into chunks
10. 8 small new potatoes
11. 600 mL chicken stock
12. 150 mL dry white wine
13. 1 bay leaf
14. sprigs To fresh thyme
15. 2 fresh rosemary sprigs
16. 1 tbsp butter softened
17. 1 tbsp plain flour
18. to taste Salt and pepper
19. Fresh herbs to garnish

Instructions to make to make French Pot Roast Poussin

1. Preheat the oven to 190°C. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon stop sauté for 5 to 6 minutes until the onions have softened.
2. Brush the poussin with a little of the melted butter and season well stop lay on top of the onion mixture and arrange the prepared vegetables around them stop for the chicken stock and wine around the bird and add the herbs
3. Cover and bake for 20 minutes, then remove the lid and brush the birds the remaining butter stop bake for a further 25 to 30 minutes your golden
4. Transfer the poussin to a warmed serving platter and cut in half poultry shears or scissors. Remove the vegetables with the slotted spoon and arrange them around the cover with foil and keep warm.
5. Discard the herbs from the pan juices. in a bowl mix together the butter and flour to form a paste. Bring the liquid in the pan to the boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Poussin and vegetables, garnish with fresh herbs

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