Poussin with potatoes

Meat cooked in the oven and served with potatoes is a classic family Sunday lunch. Meat and potatoes is loved by all. Sometimes, however, we don’t want to make chicken or guinea fowl again because there are only two people eating, or perhaps we are a little bored of always eating the same thing. That's why we suggest replacing chicken with a poussin, small and luscious, perfect for two people, and with tender and delicate meat. Get one from your butcher, along with some excellent yellow potatoes, and follow our recipe. Your oven will do the rest .... in the meantime all you will have to do is lay the table.


  • cockerel
  • potatoes
  • barbecue sauce
  • rosemary
  • salt
  • mustard
  • pepper
  • oil

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60 minutes Total time
20 minutes Active time
Serves 2 persons
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Peel and cut the potatoes into cubes, then blanch them in water. Season with oil, salt and rosemary and roast in the oven at 200 °C for 20 minutes. Prepare an emulsion of mustard, oil, salt and pepper. Smear this emulsion on the inside of the bird. Add some fresh rosemary. Bake at 200 °C for 20 minutes. Place some BBQ sauce on a plate, and then add the poussin and the potatoes. Serve.

A tip that applies to all meat: after baking in the oven, you should not immediately eat the meat but instead wrap it in aluminium foil for 20 minutes or so. It will be particularly soft and juicy when you are ready to carve.
The poussin is simply baby chicken which is killed as soon as the weight reaches about three or four hundred grams.

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