Roast Poussin with Sage and Cider

Poussin is a young chicken, also known as a spring chicken, which has a more delicate flavour than chicken, and is perfect served whole per person. This recipe combines classic flavours – comforting sage and sharp cider with roasted garlic and cream for a comforting moist Poussin, with a delicious and simple one-pot sauce.

Used in this recipe

Poussin (2 per pack)

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Ingredients

2 x Dorset Meat Company Poussin
1 small bunch of sage leaves
A good sprig of thyme, tied with string or leaves removed (chefs tip – if you freeze the thyme, the leaves fall off easily)
1 whole bulb of garlic, sliced in two horizontally across the cloves
2 good large knobs of butter
2 tsp Dijon mustard
150ml Dorset or Somerset quality cider
150ml cream
A splash of olive or rapeseed oil
Sea Salt and ground pepper

Method

Heat the Oven to 200°C. Place the birds side by side in a large iron dish or large casserole dish, one that is sized so they fit with a little room, but not too much (you don’t want the sauce to be on too large a surface otherwise it may dry out). Spread the butter on top of the Poussin and rub in well, then season.
Oil the garlic halves thoroughly, then add at the side of the Poussin, bare cloves up, then tuck in the thyme and sage. Keep a few sage leaves spare, and fry these in a little butter until crisp for the garnish.
Roast the Poussin for 35 minutes, until the skin begins to brown and crisp.
Remove the dish from the oven, then add the cider. Return to the oven for 15 minutes, watching carefully to ensure the cider doesn’t dry out. Check the Poussin are fully cooked with a skewer between the legs and the body. Remove the Poussin to a warm plate and cover with tin foil to rest while you make the sauce. Set aside the garlic.
Transfer the dish to the hob (or to a pan if using a non iron dish), and reduce the cider a little further, then stir in the mustard and cream, and reduce until you have a saucy consistency.
Serve each bird whole, with the crisp sage leaves placed on top. And spoon over the sauce. This dish works really well with some nice soft buttery mash, and greens.

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