Poussin, Whole (x1)

Poussin, Whole (x1)

£8.30
Poussin, Whole (x1)

Poussin, Whole (x1)

£8.30
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Free delivery
Minimum Spend £35
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection

Poussin – Whole (x1) offers rich, distinctive flavour from British game tradition.

Poussin, also known as coquelet, is a young chicken known for its tender texture and sweet, mild flavour. it's a lean, protein-rich alternative to larger birds and is ideal for single servings or refined meals. Poussin cooks quickly and works beautifully with Mediterranean, Asian, or classic British flavours. Roast whole or butterfly for a stylish and satisfying centrepiece that looks as good as it tastes. - Young, tender and juicy whole chicken - Perfect for

  • Deep, robust flavour
  • Heritage British game meat
  • Perfect for roasts and stews
  • Rustic and versatile

Culinary inspiration:
Slow-roast or braise for rich depth, or pan-sear quickly for bold flavour in rustic dishes.

  • Slow-roast with root vegetables
  • Braise into hearty stews
  • Pan-sear with herbs and butter

Nutritional information typical values per 100g,
as sold
Energy
232 kCal
Fat
15 g
of which saturates
4.4 g
Carbohydrate
0.6 g
of which sugars
0 g
Fibre
0 g
Protein
23 g
Salt
0.17 g

Cooking Poussin Whole:
1. Preheat your oven to 400F (200C).
2. Rinse the Poussin under cold water and pat it dry with paper towels.
3. Season the Poussin with salt, pepper, and any other desired herbs or spices. You can use a mixture of garlic powder, thyme, and paprika for added flavour.
4. Heat a skillet or oven-safe pan over medium-high heat. Add a little oil and sear the Poussin on all sides until golden brown. This step helps to lock in the juices and enhance the flavour.
5. Transfer the Poussin to a roasting pan or baking dish. Place it breast side up.
6. Optiol: You can stuff the cavity of the Poussin with aromatics like lemon wedges, garlic cloves, and fresh herbs for added flavour.
7. Place the roasting pan in the preheated oven and cook the Poussin for about 25-30 minutes or until the interl temperature reaches 165F (74C). Baste the Poussin occasiolly with its own juices or melted butter for added moisture and flavour.
8. Once cooked, remove the Poussin from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy and tender result.
9. Serve the Poussin whole, or you can carve it into smaller pieces if desired. Enjoy!
Note: Cooking times may vary depending on the size of the Poussin, so it's always recommended to check the interl temperature with a meat thermometer for doneness.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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