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A Poussin (poo-sahn) is a very small chicken - 6 to 8 weeks old... 12 oz. to 2 lbs. in weight. It is generally served whole or split in half. Poussin may be roasted whole, halved or split and opened out flat. Fried or grilled (broiled) poussin should be halved or split and opened out flat. Some may call this recipe an extravagant dish but Poussin au Gingembre is simply cooked to make the most of a tasty sauce, and tender flesh of the chicken. Serve with your favourite green vegetable, and boiled baby new potatoes, roasted fingerling potatoes, or sauteed pariesienne potatoe. I cook chicken(s) or some other poultry at least 3 times per week, and place a great deal of value on this book. It is my pleasure, therefore to share with you one of the two recipes for Poussin. I thank the writer(s) of one of my favourite cookbooks (Supercook's Poultry and Game Cookbook), for their contribution to my repertoire. This recipe makes a wonderful dinner party meal.
Units: US | Metric
Serving Size: 1 (249 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar