Whole Semi-Boneless Free-Range Poussin
Roasted, stuffed or grilled, our all-natural young chickens are the answer to quick, weeknight cooking, but also make a lovely presentation when served one to a guest at a dinner party.
Just the facts
- Whole poussin, partially boned out
- Humanely raised to 3 - 4 weeks
- All-vegetarian diet: corn and soy
- No antibiotics, no hormones
- 25% less fat than commercially-raised chicken
- Serves one adult
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
We're using the French term for a young chicken: poussin (poo-SAHN). You might have heard the term "spring chicken" which is yet another way of saying it.
What's great about these little birds is that the back and breast bones have been artfully removed (saves you the trouble). As a result, they cook quickly and evenly. They are ideal candidates for the grill, and easy to serve one per guest. And they are perfect for stuffing generously and oven roasting.
The all-white meat is just like chicken, but more delicate and a bit leaner. Sometimes we call this the veal of chicken.
Cooking & Serving
Pan roast, broil or grill the bird whole, or cook it flat in a sauté pan for super-crispy skin. Because a poussin is small, it will cook quickly, which means that a single poussin makes an excellent weeknight meal for one adult or two children.
For the grill: simply brush the skin with olive oil and season with salt and pepper, and you are all set.
Being semi-boneless, they are easy to pan sear flat and then roast briefly in the oven for a crispy finish. You can cook poussin as you prefer your chicken: pan roasted, broiled or grilled for tasty results.