Poussin (cornish hens) is super simple and easy to make, and provides a great, time-saving alternative to turkey on Christmas Day. With soft and tender meat, and a delicious flavour from the bay leaves, this is a easily manageable recipe to help you get through cooking for many on Christmas!
This recipe is taken from My Primrose Hill Kitchen - a cooking and baking blog run by Anna. She focuses on reinventing and simplifying food back to the basics and her blog features a wide range of recipes from many different cuisines that can be easily adapted to different dietary requirements.
- Poussin (1 per person)
- Olive oil
- Fresh bay leaves (a few per bird)
- Preheat the oven to 200 degrees Celsius
- Put the poussin in a baking tray on top of the bay leaves and coat in olive oil and season with salt and pepper.
- Add a cup of water and roast for 45 minutes to an hour until cooked through and golden. Leave to rest for ten minutes before serving.
- The gravy in the tray can be spooned over the birds when serving.
You can also keep poussin in the freezer until the night before you cook them and defrost them overnight in the fridge if you wanted to do your food shopping ahead of time.