Any ideas?how should I cook it?

Question

I have just got a poussin from Tescos for me and my dog for lunch? what is the best way to cook it other than just plain roasting it,tasty ideas only please,as I will try the tastiest idea,thanx.

Answer 1

Sometimes I put a small chicken whole (after washing it) in a medium pot just cover with water simmer then add chicken stock cube chopped onions 2 leek cut longways and sweer potatoes or potatoes herbs like thyme not too much and maybe butter beans towards the ned if feeling naughty a little cream 3 min before serving after simmering for 35 min

Answer 2

Cut off its wings and give them to the dog raw.  (Raw chicken is good for dogs teeth, and lots of calcium...don't give the dog cooked chicken bones).  With the rest of it, boil it til it's cooked, then shred it and stir it with some onion & garlic, mushrooms, herbs, olive oil in a frypan, and mix through some pasta.  

Answer 3

You and your dog? there is barely enough meat on one for a teenager!

Roasting is the best way but, stuff it with parsley, lemon & thyme

stuffing and rub it all over with butter or olive oil depending on your

preference.

Answer 4

I have this recipe from the net which I plan to try this weekend.  You might be interested to try it too.  I suggest you only use half of the recipe for one poussin.

Pan roasted poussin with parsnip and chorizo

by Conrad Gallagher

from Saturday Kitchen

Ingredients

2 x poussin boned (skin on)

300g/10½oz spinach

300g/10½oz grated parmesan

2 egg yolks

2 chorizo (size of a largish sausage!)

100ml/3½fl oz olive oil

1 tbsp chopped parsley (optional)

2 parsnips

4 halves of semi dried tomatoes

1 tbsp chopped chives

salt and pepper

150ml/¼pt cream

150ml/¼pt milk

Method

1. Cook the spinach in salted boiling water for 30 seconds.

2. Drain the spinach and thicken with the 2 egg yolks and the parmesan cheese.

3. Stuff the poussin b*****s, legs and thighs with a little cooked spinach mixture.

4. Slice one chorizo into thin slices and fry until crispy.

5. Add olive oil to the other chorizo and fry. When the fat starts to come out of the chorizo pass through a sieve - and throw away the chorizo left in the sieve.

6. Peel the parsnips and using only the thin ends sliced and deep fry until crispy.

7. Cook the remaining parsnip in a little butter and water.

8. Put the parsnips in a blender with the cream and purée.

9. Season the poussin with salt and pepper on both sides.

10. Fry the poussin in a heated frying pan until gently golden on both sides (10 minutes).

11. Season poussin when removed from frying pan.

To Serve

1. Pour a pool of the puréed parsnip in the centre of the plate.

2. Place the remaining grilled chorizo and crispy parsnip around the puréed parsnip.

3. Place the half a poussin on top of the creamed parsnip (thigh, leg and breast)

4. Top this with a half a semi dried tomato and drizzle with chorizo oil and decorate with parsley.

Answer 5

Roasted Chicken with Tarragon Jus

One 4-pound chicken, wing tips, neck and gizzard reserved

2 1/2 tablespoons unsalted butter, softened

Salt and freshly ground pepper

1 small onion, thickly sliced

1 small carrot, thinly sliced

1/2 cup dry white wine

1 1/2 cups chicken stock or low-sodium broth

1/2 pound sugar snap peas

2 1/2 tablespoons extra-virgin olive oil

1/2 pound white mushrooms, cut into thin wedges

1/2 pound oyster mushrooms, stems discarded, large caps halved

1 shallot, thinly sliced

2 large tarragon sprigs, plus 2 teaspoons leaves

DIRECTIONS

Preheat the oven to 400°. Place the chicken in a small roasting pan. Rub 1 tablespoon of the butter over the chicken and season with salt and pepper. Roast for about 1 hour and 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked.

Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter. Add the wing tips, neck, gizzard, onion and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes. Add the wine and simmer over moderately high heat until reduced to 2 tablespoons, about 4 minutes. Add the stock and bring to a boil. Simmer over low heat for 20 minutes.

In a large skillet, bring 1/2 inch of water to a boil. Add the sugar snaps and cook over high heat until bright green but still crisp, about 2 minutes. Transfer to a plate and set aside.

Wipe out the skillet and heat 2 tablespoons of the olive oil. Add the white mushrooms, season with salt and pepper and cook over high heat for 1 minute. Stir and cook over moderate heat until any exuded juices evaporate and the mushrooms start to brown, about 7 minutes. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes longer. Add the shallot and cook, stirring, until softened, about 2 minutes. Remove the mushroom mixture from the heat.

When the chicken is done, tilt it to release the juices from the cavity into the pan. Transfer the chicken to a carving board and keep warm. Pour the pan juices into the saucepan with the stock, scraping in any browned bits. Add the tarragon sprigs and simmer the stock over moderate heat for 5 minutes. Strain the jus through a sieve into a small saucepan and skim the fat from the surface. Boil over high heat until reduced to 3/4 cup, about 4 minutes. Stir in half of the tarragon leaves and season with salt and pepper.

Reheat the mushrooms over moderately high heat. Add the remaining 1/2 tablespoon of butter and the blanched sugar snaps and cook, stirring, until heated through. Season with salt and pepper and stir in the remaining tarragon leaves.

Carve the chicken and arrange on 4 plates. Spoon the mushrooms and sugar snaps alongside and pass the jus at the table.

Wine Recommendation: The mushrooms and tarragon suggest a rich white Burgundy without too much oak. Good choices include the 2002 Joseph Drouhin Chassagne-Montrachet and the 2001 Louis Latour Chassagne-Montrachet.