Poussin, Whole (x1)

Poussin, Whole (x1)

£6.75
Poussin, Whole (x1)

Poussin, Whole (x1)

£6.75
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Poussin - tender young chicken with delicate, refined flavour.

Discover The Black Farmer Whole Poussin, a young chicken prized for its tender texture and naturally sweet, mild flavour. Also known as coquelet, this small bird is perfect for elegant single servings or intimate meals. Lean and protein-rich, it cooks quickly and absorbs marinades beautifully — ideal for Mediterranean, Asian, or classic British dishes. Whether roasted whole, butterflied, or grilled, Poussin delivers a light yet luxurious eating experience, making it a restaurant-style favourite you can enjoy at home.

  • Naturally tender, juicy meat
  • Lean, protein-rich alternative to larger birds
  • Cooks quickly for midweek or special meals
  • Perfect for roasting, grilling, or braising
  • Elegant presentation for individual servings

Culinary inspiration:
Bring out its tenderness with quick roasting or gentle braising.

  • Roast whole with herbs, lemon, and garlic
  • Butterfly and grill with olive oil and spice rubs
  • Serve with seasonal greens or couscous
  • Glaze with honey and mustard for extra depth
100% poussin
Allergens are highlighted in bold.

Per 100g
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 400°F (200ºC).
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 internal temperature reaches 165ºF (74ºC). Baste the Poussin occasionally 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 internal temperature with a meat thermometer for doneness.

Keep refrigerated below 5°C. Suitable for freezing. Defrost thoroughly before cooking.

This pack contains 1 piece.

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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