Poussin Recipe - Great British Chefs
Poussin is complemented by a mustard sauce and mushrooms in Marcello Tully's exquisite roast chicken recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 poussin, each weighing 400g–500g
- vegetable oil
- 40g of shallots, chopped
- 200g of chestnut mushrooms, thinly sliced
- 65ml of white wine
- 250ml of chicken stock
- 1 tsp cornflour
- 1 tsp water, cold
- 250ml of double cream
- 12g of English mustard
- 12g of Dijon mustard
- 12g of Pommery mustard
- salt
- 40g of long stem broccoli
- chervil leaves
- chives, chopped
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