Small Bird
This little roast chicken or also known in other cuisines as Cornish hen and is a tasty, easy main dish to prepare for dinner that will make a meal into something special every time you serve it!
Poussin or young chicken, sometimes less commonly called coquelet, is a French butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400 - 450 grams (14 - 16 oz) but not above 750 grams (26 oz).
They are inexpensive in some places. These little birds make a delightful alternative to full grown chicken, being especially young and tender.
This may not be the case in your area as Cornish Hens which are young male or female chickens despite the name, are sold in many countries and can be quite pricey. Allow one half or one whole poussin per person depending on the size of the bird and appetite of the guests.
I have more delightful roast chicken recipes for you to enjoy. This Roasted Whole Chicken Recipe is very tasty and so easy to add other vegetables to the pan to make a complete meal. More wonderful chicken recipes below.
Cook Up These Great Chicken Dishes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Sumptuous Poussin Chicken
Ingredients
- 2 young chickens - poussin in French or cornish hens one half to one whole chicken per person depending on the size of the bird and appetite of the diners.
- 1 green pepper seeds removed
- 1 small bunch of basil
- 3 tablespoon olive oil or rapeseed oil
- 4 tomatoes
- 4 cloves of garlic
- 50 gr pitted black olives
- 1 bouquet garnish
- Salt and pepper
Instructions
- Peel the tomatoes, (the easiest way is to place tomatoes in boiling water for 10 seconds then in cold water to cool down, then the skins will slid off) remove the seeds and chop.
- Drain the olives; cut the pepper into strips; peel and crush the cloves of garlic.
- Cut the poussin in half lengthways.
- Heat 2 tbsps of oil in a casserole dish over a high heat, then brown the poussin for 5 minutes on each side; place to one side and keep warm.
- Add 1 tablespoon of oil to the casserole dish and fry the peppers gently for 10 minutes.
- Wash the basil and add to the casserole dish, together with the garlic, tomatoes, bouquet garni, pepper and a little salt - keep some basil for the garnish.
- Add the poussin, cover and leave to cook over a gentle heat for 25 minutes, and then, 10 minutes before the end of cooking, add the olives.
- Serve in a dish with the tomato sauce, and sprinkle with basil.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.