Fragrant Herb Poussins With Lemon And Honey Recipe
Ingredients
6 poussins
6 sprigs each of parsley, thyme, sage and rosemary
45 ml/3 tbsp clear honey
30 ml/2 tbsp lemon juice
25 g/l oz/2 tbsp butter
Salt and freshly ground black pepper
TO GARNISH:
Lemon twists
Sprigs of parsley
TO SERVE:
Wild Rice Salad
Mangetout, blanched and tossed in French dressing
Directions
Wipe the poussins inside and out with kitchen paper (paper towels).
Push a sprig of each herb into each bird.
Place breast sides down in a large roasting tin (pan).
Warm the honey, lemon and butter together with a little salt and pepper.
Brush over the birds.
Roast in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes.
Turn over, brush with the remaining honey mixture and continue roasting for a further 30-40 minutes until golden brown and the juices run clear when pierced at the thigh.
Leave to cool, then pack in an airtight container and chill.
Serve garnished with lemon twists and sprigs of parsley with Wild Rice Salad and dressed mangetout.
Push a sprig of each herb into each bird.
Place breast sides down in a large roasting tin (pan).
Warm the honey, lemon and butter together with a little salt and pepper.
Brush over the birds.
Roast in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes.
Turn over, brush with the remaining honey mixture and continue roasting for a further 30-40 minutes until golden brown and the juices run clear when pierced at the thigh.
Leave to cool, then pack in an airtight container and chill.
Serve garnished with lemon twists and sprigs of parsley with Wild Rice Salad and dressed mangetout.
Questions, Comments and Reviews
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