Roast poussins with wild mushroom sauce recipe | Good Food
Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken
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Cooking tools:
- Kitchen torch
- Instant-read thermometer
- Fine-mesh sieve
- Microplane
- Roasting pan
- Butcher's twine
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Stove
- Mixing bowl
- Spoon
- Plastic wrap
- Measuring cup
Ingredients
- 4 poussin
- 8 garlic cloves crushed with their skins on
- 16 thyme sprigs
- 4 large pieces of lemons peel
- 50g butter
- 200ml white wine
- 25g dried morels or dried porcini mushrooms (see Tip)
- 2 banana shallots finely sliced
- 2 garlic cloves finely grated
- 8 thyme sprigs tied together with string
- 300ml double cream
- 50ml dry sherry
- pinch of cayenne pepper
- Baby Gem lettuce blowtorched, to serve (see Tip)
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