CORNFED POUSSIN

Origin: France

Raised in Landes France, Cornfed poussin are 28 days old at slaughter and usually weigh around 580-650g. The skin and the meat on these poussins are more golden yellow due to the chickens having been fed corn or maize. 

Spatchcock Method: Place the Poussin on a chopping board breast side down, and remove the backbone by cutting either side along the full length with sharp kitchen scissors.

Oven to Grill/Pan Method:  Turn the Poussin over and lay out flat then insert two skewers, one through the legs and bottom of the breast and the other through the wings and breast. (pictured)

Season the flesh with salt and pepper, lay on kitchen foil shiny side in, and add a drizzle of olive oil, a sliced garlic clove and some sprigs of thyme. Loosely wrap the foil around the bird and place it on a baking tray in a pre-heated low oven (130°c fan). 

The aim is to cook the bird through slowly with very little colour. (Around 50 minutes). Remove from the oven to rest for 10 minutes.

Place a chargrill pan or heavy nonstick frying pan on moderate heat add the poussin breast side down and roast in the pan until golden brown. Serve with Salsa Verde or Garlic Mayonnaise. 

Sous Vide Method (Best) Season the Flesh with salt and pepper, and place in a vacuum bag with a drizzle of olive oil, a sliced garlic clove and some sprigs of thyme. Vacuum the bag on a medium setting then place in a 65°ç water bath for 3 hours. Remove and place the bag into ice water for 10 minutes to cool down.

Insert two skewers, one through the legs and bottom of the breast and the other through the wings and breast. (pictured)

Place a chargrill pan or heavy nonstick frying pan on moderate heat add the poussin breast side down and roast in the pan until golden brown. Serve with Salsa Verde or Garlic Mayonnaise. 

Net: 550g± IQF Frozen