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Sheet Pan Roast Poussin with Mushrooms & Miso Butter

D'Artagnan | Yield: Serves 2 | Cook Time: about 1 hour
Umami-rich miso butter flavors our whole poussin and creates a light, tasty sauce for exotic mushrooms and roasted baby bok choy in this super-easy recipe that's perfect for weeknight dinners.
Roast Poussins with Miso Butter and Mushrooms | D'Artagnan

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons white miso paste
  • 2 Whole Poussins
  • 1 teaspoon neutral oil
  • 1 pack Organic Chef’s Mix Mushrooms, trimmed
  • 4 bunches baby bok choy, washed well, trimmed
  • 1 teaspoon soy sauce or tamari, plus more to taste

 

Preparation

  1. Preheat oven to 425 degrees F.
  2. In a small bowl, stir together softened butter and miso until well mixed.
  3. Pat poussins dry, truss with butcher’s string, and tuck wings back. Rub about ½ of the butter mixture all over the skin, coating the poussins evenly.
  4. Lightly oil a sheet pan with the teaspoon of oil. Place poussins on the pan and roast for 30 minutes. Remove from oven and spread mushrooms evenly on the pan, dot with remaining butter. Roast for an additional 15 minutes. Remove pan from oven and add bok choy, turning to coat in pan juices. Roast for an additional 15 minutes, or until mushrooms and bok choy are cooked through and an instant-read thermometer placed in the thigh of a poussin registers 165 degrees F.
  5. Remove the poussins to a cutting board to rest; cut and remove butcher’s string.
  6. Add soy sauce to the sheet pan; gently stir mushrooms and bok choy to redistribute the rendered juices, and taste for seasoning, adding more soy sauce if needed. Serve poussin with a portion of mushrooms and bok choy, finish with pan juices.

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