Christmas poussin

Contains pork – recipe is for non-Muslims only
Prepare ahead and pop in the oven when your guests arrive. Perfect if you don’t want to be tied to the kitchen

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 701
  • fat 52g
  • saturates 19g
  • carbs 4g
  • sugars 1g
  • fibre 0g
  • protein 4g
  • salt 2.09g


  • 50g butter, softened
  • 4 poussin
  • 4 rashers smoked streaky bacon, halved
  • 1 tbsp plain flour
  • 1 tbsp Worcestershire sauce
  • stock from vegetables (see 'goes well with')


  1. Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.

  2. About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.

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