Equipment
Ingredients
poussin
- 1 poussin
- 1 g black pepper, freshly ground
vinaigrette lettuce
- 45 ml olive oil
- 15 ml sherry vinegar
- 3 g parsley, finely chopped
- 2 prosciutto, shredded
- 2 lettuce, cut into quarters
- 1 g black pepper, freshly ground
spiced tomato sauce
- 100 ml tomato ketchup
- 50 ml vegetable oil
- 2 garlic, crushed
- 30 ml sherry vinegar
- 1 ml tabasco sauce
- 15 ml worcestershire sauce
- 2 shallot, finely chopped
- 3 g chives, chopped
- 3 g tarragon, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1717 kcal
- Protein
- 96 g
- Carbohydrates
- 63 g
- Fat
- 124 g
- Fiber
- 4 g
- Sugar
- 27 g
- Sodium
- 1933 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 75 g
- Polyunsaturated Fat
- 19 g
- Cholesterol
- 1314 mg
- Potassium
- 2025 mg
- Calcium
- 201 mg
- Iron
- 38.0 mg
- Magnesium
- 132 mg
- Phosphorus
- 1034 mg
- Zinc
- 15.9 mg
- Vitamin A
- 20717 mcg
- Vitamin C
- 105 mg
- Vitamin E
- 17.7 mg
- Vitamin K
- 290 mcg
- Vitamin B6
- 2.5 mg
- Vitamin B12
- 58.5 mcg
- Thiamin
- 0.58 mg
- Riboflavin
- 5.20 mg
- Niacin
- 32.2 mg
- Folate
- 1847 mcg
- Water
- 528 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Season the poussin thoroughly with freshly ground black pepper.
Grill the poussin on both sides until the skin is well-colored and charred.
Transfer the poussin to a roasting tin and bake in a preheated oven at 200°C (400°F) for 15 to 20 minutes.
Remove the poussin from the oven and let it rest for 5 minutes.
In a small bowl, whisk together the olive oil, 15ml of sherry vinegar, and chopped parsley.
Stir the shredded prosciutto into the oil and vinegar mixture.
Season the lettuce quarters and grill them for 3 to 4 minutes.
Place the grilled lettuce on a plate and pour the warm prosciutto vinaigrette over it.
In a medium bowl, combine the ketchup, vegetable oil, crushed garlic, 30ml of sherry vinegar, Tabasco, and Worcestershire sauce.
Fold in the finely chopped shallots, chives, and tarragon just before serving.
Joint the rested poussin into pieces using a chef's knife.
Spread the spiced tomato sauce on a serving plate, top with the dressed lettuce, and arrange the poussin alongside.
Chef's Notes
- Ensure your poussin is fully thawed if frozen. Pat it completely dry before seasoning and grilling for optimal skin crispness.
- When grilling the poussin, use a medium-high heat to achieve a good char without burning the delicate skin. Rotate it frequently.
- Don't skip the resting period for the poussin. This allows the juices to redistribute, ensuring a moist and tender bird.
- For the spiced tomato sauce, taste and adjust the seasoning before serving. The balance of sweet, sour, and spicy can be personalized.
- Charring the Little Gem lettuce adds a subtle smoky flavor and a pleasant textural contrast to the tender poussin.
Storage
Refrigerator: 2 days — Store chicken and sauce separately; lettuce does not store well.
Reheating: Reheat chicken in oven at 175°C (350°F) until internal temperature reaches 74°C (165°F).
Troubleshooting
Poussin is dry or tough
Cause: Overcooked in the roasting phase
Fix: Serve with extra spiced tomato sauce to provide moisture.
Prevention: Use a meat thermometer to pull the chicken exactly when it hits 74°C (165°F).
Lettuce is soggy and limp
Cause: Grilled for too long or dressed too far in advance
Fix: Cannot be fixed
Prevention: Grill on high heat quickly and apply dressing immediately before plating.
Cultural Context
Poussin, or young chicken, is a delicacy often featured in French cuisine, prized for its tender texture and delicate flavor. It's typically reserved for special occasions or elegant dinners, showcasing a refined approach to poultry preparation. This dish reflects a classic French pairing of roasted poultry with fresh, vibrant accompaniments.
