Better roasted poussin recipe

Jason Howard

Jason Howard

8th August 2017

Better roasted poussin recipe

Better roasted poussin recipe. Half roasted baby chicken with scotch bonnet, pea puree with fresh peas, asparagus spears, root veg and finished with a Caribbean sweet pepper jus

Ingredients

  • Prep...
  • 24hr in advance…
  • Clean poussin cut in to half
  • Take your knife and make an opening
  • Under the breast to place jerk seasoning
  • Using a flavour injector inject seasoning
  • Into breast and thigh and let sit over night to marinate till next day.
  • Vegetables
  • Seared spring onions... sliced and seared
  • With onion salt
  • Cylinder carrots... prep boiled and cut to shape then seared off with scotch bonnet salt and oil
  • Fresh peas….cleaned and cook to severed
  • Asparagus spears…cleaned and boiled
  • Then cooked off in butter and onion salt
  • Sweet pepper jus
  • Chicken bones roasted golden brown
  • Carrots leek onions roasted off
  • Tomato paste
  • Red wine reduced by ¼
  • Sweet pepper cores
  • And bring to the boil
  • And reduce to ½

Method

Prep...
24hr in advance…
Clean poussin cut in to half
Take your knife and make an opening
Under the breast to place jerk seasoning
Using a flavour injector inject seasoning
Into breast and thigh and let sit over night to marinate till next day.
Vegetables
Seared spring onions... sliced and seared
With onion salt
Cylinder carrots... prep boiled and cut to shape then seared off with scotch bonnet salt and oil
Fresh peas….cleaned and cook to severed
Asparagus spears…cleaned and boiled
Then cooked off in butter and onion salt
Sweet pepper jus
Chicken bones roasted golden brown
Carrots leek onions roasted off
Tomato paste
Red wine reduced by ¼
Sweet pepper cores
And bring to the boil
And reduce to ½

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