Special Diet

Poached Poussin with Baby Vegetables

cook 30 mins
  • 2 poussins, about 450 g (14 1/2 oz) each, cut in half lengthways
  • 200 g (7 oz) baby courgettes, cut in half lengthways
  • 200 g (7 oz) baby carrots, cut in half lengthways
  • 150 g (5 oz) baby leeks, cut in half lengthways
  • 1–1 1/2 litres (1 3/4–2 1/2 pints) good quality chicken stock
  • 1 bouquet garni made with fresh parsley, bay leaves and thyme
  • 125 g (4 oz) fine asparagus tips, trimmed
  • 1 baby green cabbage, cut into thin wedges
  • salt and pepper
  • Place the poussins in a large, heavy-based casserole with the baby vegetables, asparagus and cabbage and enough chicken stock to almost cover the poussins. Add the bouquet garni, then place the casserole over a high heat and bring to the boil. Reduce the heat and simmer gently for 15–18 minutes until the poussins are cooked and the vegetables tender. Season with salt and pepper.
  • Remove the bouquet garni from the casserole and peel the skins off from the poussins. Serve the poussin in deep dishes with the vegetables and plenty of broth.
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