Roast Poussin with Garlic & Herb Crème Fraîche

Yield Serves 2
RECIPE 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
Recipe notes
Try this simple recipe for chicken roasted in crème fraîche, herbs, garlic and lemon. It makes a great weeknight meal alongside your favorite steamed veggies.
RECIPE 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.