Balsamic pot-roast poussin
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Balsamic pot-roast poussin
By cooking a smaller bird, there’s no need to worry about endless leftovers and waste, especially if you’re short on fridge space
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
731Kcal
Fat
33gr
Saturates
8gr
Carbs
71gr
Sugars
35gr
Fibre
9gr
Protein
36gr
Salt
1.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 150ml chicken stock (made using ½ stock cube)
- 100ml balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- juice of ½ orange
- 4 sprigs of thyme
- 1 x 500g poussin
- 400g baby potatoes, halved or quartered if large
- 2 carrots, peeled and cut into thick slices
- 2 echalion shallots, quartered
- 1 garlic bulb, halved
- 2 tbsp olive oil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Combine the stock, vinegar, honey, mustard and orange juice in a deep, lidded casserole. Add the thyme, then season the poussin well and add to the pot, breast-side down. Add the potatoes, carrots, shallots and garlic and drizzle with the oil. Cover with the lid, then transfer to the oven and bake for 30 minutes.
- Remove the lid and turn the poussin over. Baste with the juices and cook, uncovered, for a further 15 minutes until the poussin is cooked through. Carefully lift out the poussin to a plate or platter and loosely cover, then leave to rest. Increase the oven to 220°C, fan 200°C, gas 7, return the pot to the oven and cook for a further 10 minutes until the vegetables are cooked through and golden.
- Serve the poussin with the vegetables and pot juices
