Pot Roasted Poussin

David Massey serves up a classic poultry dish with fennel, rosemary and bread sauce
By David Massey
Pot Roasted Poussin
  • Rating:
  • Serves: 1
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 1 poussin
  • 1 small onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 small fennel, sliced
  • 1 small carrot, diced
  • 1 stalks celery, sliced
  • 1 small leek, washed and sliced
  • 1 potato, peeled and diced
  • 1 bay leaf
  • 1 sprigs thyme
  • 2 sprigs rosemary
  • 75 ml white wine
  • 75 ml chicken stock, or water
  • handfuls parsley, chopped
  • 1/2 tsp fennel seeds
  • 15 g butter
  • salt and black pepper

For the bread sauce

  • 50 ml milk
  • 1 shallot, peeled and studded with cloves
  • 5-6 slices white bread, crusts removed
  • 20 g butter
  • salt and black pepper


1. Preheat oven to 190C/gas 5.

2. In a casserole dish melt half the butter with a teaspoon of olive oil and sweat the onions and garlic until soft.

3. Place the poussin in the dish, smearing it with the rest of the butter and seasoning it well.

4. Scatter all the chopped vegetables, herbs and fennel seeds around the bird and cover with the wine and stock. Season once more and cover with a lid, then bring to a gentle simmer, skimming off any scum that may rise to the surface.

5. Transfer to the oven and cook for 30 minutes, then remove the lid and return to the oven to brown the breast for about 10-15 minutes.

6. To make the bread sauce, bring the milk to the boil in a saucepan with the shallot and simmer for a couple of minutes. Set aside for 3-4 minutes for the onion to infuse.

7. Add the bread and mix until the bread has turned into a thick sauce, then whisk in the butter and season with salt and pepper.

8. To serve, remove the poussin from the casserole and place on a bowl plate. Add the parsley to the vegetables, ladle these over the poussin and serve with the bread sauce.

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