The Poussin will take only 40 minutes to roast about the same as the Jerusalem Artichokes - get them in together and then prep the pumpkin which will only take 30 mins. Check the internal temperature of the poussin with in instant-read thermometer in the thigh portion of the bird.

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Method To make the whole roast poussin preheat the oven to 160C180C FanGas 3.

Roast poussin cooking time. Because the bird is only four to six weeks old the flavour has not developed and there is not much flesh on the bones but one bird is perfect for a single serving. To make the roasted vegetables toss all the vegetables with the oil vinegar garlic and thyme. For best results bake in the oven gently brush the poussin with a little melted butter or oil.

This way it should all finished at the same time. When the meat is fully cooked the internal temperature will be 165 degrees Fahrenheit. STEP 2 Roast for 15 mins then add the zest from one of the oranges.

Put the poussin in a roasting tin drizzle with the oil sprinkle over the. Smear the butter over the poussins and season. Place in a roasting tray in the centre of a preheated oven at 200C gas mark 6 for 40 minutes for the spatchcocked bird 40-45 minutes for the smaller whole bird 45-50 minutes for the larger whole bird and 55-60 minutes for the part-boned and stuffed bird basting occasionally.

Method STEP 1 Heat oven to 190Cfan 170Cgas 5. To make the anchoïade dressing put the. Lay in a roasting tin.

Bake the poussin for 40 minutes without opening the oven door.

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