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Roast Poussin with Garlic & Herb Crème Fraîche

D'Artagnan | Yield: Serves 2
Our baby chickens are kept moist and juicy with a generous coating of crème fraîche that’s packed with fresh herbs, lemon zest, and garlic. This simple recipe makes a great weeknight meal alongside your favorite steamed veggies.
New Roast Poussin with Herbed Crème Fraîche Recipe | D’Artagnan

Ingredients

  • 1 cup crème fraîche
  • ¼ cup mixed soft herbs, we used tarragon, chervil, thyme, and parsley
  • 2 cloves garlic, very finely chopped
  • 1 lemon
  • Salt and freshly ground black pepper
  • 2 Whole Poussins
  • ½ cup chicken stock

Preparation

  1. Preheat oven to 375 degrees F.
  2. In a small bowl, stir together crème fraîche, herbs, garlic, and the zest of the lemon. Season mixture with salt and pepper.
  3. Pat poussins thoroughly dry with paper towels. Season each cavity with salt and pepper. Cut the lemon into quarters. Stuff each poussin with 1 quarter, set the other 2 quarters aside for serving. Truss the poussins with butcher’s string.
  4. Place the poussins on a rack over a small roasting pan. Completely coat each poussin on all sides with a thick coating of the crème fraîche mixture. Pour the chicken stock into the bottom of the pan and place in the oven.
  5. Roast until the thickest part of the poussin registers 160 degrees F on an instant read thermometer, about 50-60 minutes, basting once in the middle of cooking time.
  6. Rest poussins for 10 minutes before serving with the pan drippings.