Roasted Rosemary Rosemary Poussin

    1 hour 20 minutes

    Make any occasion special with these lemon infused birds with wine sauce. Crusty bread and a nice white wine complement this meal.

    947 people made this

    Serves: 4 

    • 4 poussin
    • 3 tablespoons olive oil, divided
    • salt and freshly ground black pepper to taste
    • 1 lemon, quartered
    • 4 sprigs fresh rosemary
    • 24 cloves garlic
    • 5 tablespoons white wine
    • 5 tablespoons chicken stock
    • 4 sprigs fresh rosemary, for garnish

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 230 degrees C.
    2. Rub poussin with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting tin and arrange garlic cloves around them. Roast in preheated oven for 25 minutes.
    3. Reduce oven temperature to 180 degrees C. In a mixing bowl, whisk together wine, chicken stock and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 25 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every 10 minutes.
    4. Transfer to a platter, pouring any cavity juices into the roasting tin. Tent the birds with aluminium foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut the birds in half lengthways and arrange on plates. Spoon sauce and garlic around the birds. Garnish with rosemary sprigs and serve.

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    Reviews in English (810)


    Used different ingredients. we loved this recipe. I used a whole chicken instead and it turned out great. I did not use the lemons as suggested (did't have them) so I stuffed the bird with a whole onion quartered. I also doubled the white wine/chicken stock mixture. my only suggestion would be to put a little chicken stock in the tin with the cloves of garlic at the start so the garlic will not burn.  -  18 Jul 2008


    This was terrific! I agree with an earlier post that I would double the sauce for four birds. I cooked only two, but used the same amount of stock and wine as the recipe suggests. It was exactly the right amount for two Poussin. I'm definitely going to make this again. And it was so easy!  -  09 Apr 2013


    Used different ingredients. This was unbelievable! I put some minced garlic in the cavity along with the lemons and rosemary. The gravy was delicious, I did however add a little cornflour to thicken it. What a meal!  -  18 Jul 2008