Spit Roasted Poussin

Marinated in rosé, lemon, garlic, rosemary and dried chilli

 Poussin is not a bird that I cook very often. These tiny chickens are a very special treat and just ideal for the slow sizzle on a spit over charcoal embers. It's a bit like a mini version of the commercial 'Rotisserie' seen all over France; loads of chickens on large spits inticing passers by with their amazing aromas.

This special occasion was a weekend visit by our friends Lynn and Gary who had come up from Eton to stay. The previous weekend we stayed with my sister in law and were treated to roasted poussin, so it seemed the perfect indulgence and an opportunity to do something a bit different on the garden rotisserie.

I bought four poussins, each weighing about 450g which would, at a push, just about sqeeze together on my spit. The marinade made a perfect base for the light rosé wine sauce.

The meal kicked off with potted smoked trout and baby Yorkshire puddings as an entreé (from Jamie's  Great Britain), then the pousin with slow roasted vine tomatoes and a warm salad of green beans, asparagus and wild rice. For dessert, I made a decadent rosewater panna cotta with pink champagne and strawberry jelly.

INGREDIENTS (For the poussin and the rosé sauce)

- Four poussins (1 per person)
- 1 bottle of rosé (1/4 for the marinade, 3/4 for the sauce)
- 8 cloves of garlic (4 whole, 4 crushed)
- 2 lemons
- 2-3 dried red chillies, crumbled
- 2 tbsp of olive oil
- 2 tbsp of finely chopped rosemary
- 1 cup of good quality chicken stock
- 1 onion finely chopped
- 30g butter
- 1 tbsp plain flour

Weber chimney starter

METHOD

Start by marinating the poussins in a large bowl or sealable plastic bag with the wine, oil, grated rind of 2 lemons, the crushed garlic, rosemary, chilli flakes and juice of one of the lemons. The night before in the fridge is ideal, but for no less than 3-4 hours at room temperature at minimum. Before assembling the spit, insert 1/4 of a lemon and a whole clove of garlic into the cavities of each bird. These were on the rotisserie for about two hours. I was using fast burning British charcoal, it was fairly breezy and a chilly ten degrees outside, so regular charcoal top ups were required. (in the oven they would take 45-60 minutes at 180 deg C).

0 hrs 5 mins

1 hr 0 mins

Once the poussins are on the fire (or in the oven), the sauce can be pre-prepared and re-heated just before serving. To make the sauce, melt the butter in a large saucepan and sauté the onions until soft. Add the marinade juices and wine, then reduce down by about 3/4 over a medium heat. Strain the redution through a sieve and allow to cool a little. To finish the sauce, whisk in the flour after it has cooled, then heat gently, whisking constantly. Slowly add the chicken stock as the sauce thickens until you get to your preferred sauce consistency.

2 hrs 0 mins

These little babies were just soooo tasty. Thanks to the long slow sizzle, the meat just fell off the bones and the little fiery kick from the chilli flakes was delightful. They were fun and messy to eat and the carnage left on the plates is now in the stock pot...

Crystalized rose petals for the panna cotta

The decadent rosewater panna cotta - with pink champagne and strawberry jelly