Gordon Ramsay Poussin Recipe

This Gordon Ramsay Poussin Recipe is a tender and juicy recipe, which is made with whole poussins and fresh garlic. It’s a simple, comforting dish, ready in about 1 hour and 10 minutes.

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Gordon Ramsay Poussin Recipe Ingredients

• 4 poussins (or bone-in chicken legs/thighs)
• 25g butter
• 1 onion, cut into wedges
• 5 garlic cloves (4 whole, 1 chopped)
• Small bunch fresh parsley (stalks and leaves separated)
• 2 carrots, halved
• 1 tsp cornflour (cornstarch)
• 1 chicken stock cube
• Green beans, to serve
• Roasted new potatoes, to serve

How To Make Gordon Ramsay Poussin Recipe

1. Preheat the Oven: Set your oven to 200°C (400°F) gas mark 6, or 180°C for a fan-assisted oven.
2. Prepare the Poussin: Pat the poussins dry with a paper towel. Place them in a large roasting tin. Dot the skin of each bird with butter and season generously with salt and pepper.
3. Add Vegetables and Aromatics: Scatter the onion wedges, carrot halves, 4 whole garlic cloves, and the parsley stalks around the poussins in the tin.
4. Add Roasting Liquid: Pour 250ml of water into the bottom of the roasting tin. This will create steam and help keep the meat moist.
5. Roast the Poussin: Place the tin in the preheated oven and roast uncovered for about 1 hour. The poussins are cooked when the juices run clear if you pierce the thickest part of the thigh.
6. Add Final Flavors: About five minutes before the end of the cooking time, sprinkle the chopped parsley leaves and the single minced garlic clove over the poussins.
7. Make the Gravy: Carefully remove the cooked poussins from the tin and set them aside to rest. Place the roasting tin on the hob over medium heat. Bring the roasting juices to a simmer and crumble in the chicken stock cube. In a small bowl, mix the cornflour with 1 tablespoon of cold water to create a slurry, then stir it into the simmering juices. Boil for 1 minute, stirring, until the gravy has thickened.
8. Serve: Plate each poussin with a side of fresh green beans, roasted new potatoes, and a generous amount of the homemade gravy.

Recipe Tips

• Why use butter on the skin? Dotting the skin with butter helps it to brown and crisp up beautifully while also basting the meat as it melts, keeping it moist and flavorful.
• Is the water in the pan necessary? Yes, do not skip this step. The water creates a steamy environment in the oven, which is essential for preventing the small birds from drying out and ensuring the meat is tender.
• How do I know when the poussin is cooked? The most reliable way to check for doneness is to pierce the thickest part of the thigh with a skewer or knife. The juices should run completely clear, with no pink traces.
• Why rest the chicken before serving? Resting the poussins for 5–10 minutes after they come out of the oven allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bird.

What To Serve With Roasted Poussin

This comforting dish pairs well with classic roast dinner sides.

• Roasted new potatoes or creamy mashed potatoes
• Steamed green beans or buttered peas
• Honey-glazed carrots
• Yorkshire puddings

How To Store Leftover Poussin

• Refrigerate: Once cooled, remove any leftover meat from the bones. Store the meat in an airtight container in the refrigerator for up to 3 days. It’s excellent for use in salads or sandwiches.

Poussin Nutrition Facts

• Calories: 170kcal (poussin only, sides not included)
• Carbohydrates: 8g
• Protein: 25g
• Fat: 4g
• Saturated Fat: 2g
• Sodium: 400mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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