Roast Poussin With Orzo
User Reviews
4
8 reviews
Good
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
4
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Calories
879 kcal
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Course
Main Course
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Cuisine
European
Roast Poussin With Orzo
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Change up your chicken dinners with my easy roast poussin recipe. Incredibly easy to make all in one pot and perfect for date night or an impressive dinner. You can also use Cornish Hens in this recipe!
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Ingredients
- spring onions , finely sliced
- lime to serve, wedges
- Parmesan Cheese to taste, grated
For the poussin
- 1 tbsp butter
- 3 onion finely diced, banana shallots or one medium
- 2 garlic minced, cloves
- 1 lemon , juice and zest
- 1 tsp salt
- 320 g orzo 2 cups
- 3 cups chicken stock from 2 stock cubes, or broth
- 2 tbsp olive oil
- 2 poussin 450g / 1 pound each) see notes, or up to 4
- salt to season
- black pepper to season
Instructions
- Preheat the oven to 180°C (350°F). Heat the butter in a large casserole dish. Add the shallots and cook over low heat, stirring, for about five minutes or until slightly softened.
- Add in the minced garlic, lemon juice and zest then stir in the orzo, coating it in the butter.
- Pour in the chicken broth and bring to a simmer. Place the poussin on top of the orzo and brush with olive oil. Season liberally with salt and pepper and sprinkle with thyme.
- Transfer to the oven and roast for about 45 minutes, checking occasionally to see if you need to top the pan with some water. The poussin is cooked when the internal temperature is 75°C (167°F) checked with an instant read thermometer. The juices should run clear.
- Rest for 10 minutes. Check the orzo for seasoning, adding salt, pepper and lemon juice, to taste. Sprinkle with chopped spring onions, parmesan and extra lemon zest.
- Halve the poussin and serve with the orzo or cook one per person for a more satisfying meal!
Notes
- Do not rinse the chicken, simply pat dry with paper towels. Make sure to wash your hands, tools and any surfaces when preparing raw poultry.
- Save the poussin carcasses to use in my chicken carcass soup or to make chicken stock.
- Orzo absorbs a lot of liquid so make sure to check whether the pan is getting a bit dry while roasting.
- Allow one poussin (450g/1 pound) per person. If you are using a larger chicken or Cornish hens you can roast two and slice in half to serve.
- Do not rinse the chicken, simply pat dry with paper towels. Make sure to wash your hands, tools and any surfaces when preparing raw poultry.
- Save the poussin carcasses to use in my chicken carcass soup or to make chicken stock.
- Orzo absorbs a lot of liquid so make sure to check whether the pan is getting a bit dry while roasting.
Nutrition Information
Show Details
Calories
879kcal
(44%)
Carbohydrates
99g
(33%)
Protein
41g
(82%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Cholesterol
31mg
(10%)
Sodium
42980mg
(1791%)
Potassium
834mg
(18%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
99IU
(2%)
Vitamin C
18mg
(20%)
Calcium
367mg
(37%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 879 kcal
% Daily Value*
| Calories | 879kcal | 44% |
| Carbohydrates | 99g | 33% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 42980mg | 1791% |
| Potassium | 834mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 367mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
8 reviews
Good
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