Poussins with Devilled Sauce Recipe

Although this recipe takes quite a while to prepare, the end result will make your effort worthwhile.

Recipe : Poussins with Devilled Sauce

Ingredients :

4 poussins

5ml / 1 tsp each of paprika, mustard powder and ground ginger

2.5ml / 1/2 tsp ground turmeric

1.25ml / 1/4 tsp ground allspice

60g / 4 tbsp unsalted butter

30ml / 2 tbsp chili sauce

15ml / 1 tbsp plum chutney

15ml / 1 tbsp brown sauce

15ml / 1 tbsp Worcestershire sauce

15ml / 1 tbsp soy sauce

dash Tabasco sauce

45ml / 3 tbsp chicken stock

Method :

Tie the legs of each poussin together and tuck them under the wing tips. Put the paprika, mustard, ginger, turmeric and allspice, into a small bowl and mix together well. Rub the spice mixture evenly on all sides of the four poussins, taking great care to push some behind the wings and into the joints. Refrigerate the poussins for at least 1 hour.

Arrange the poussins in a roasting pan. Melt the butter and brush it evenly over the birds. Roast in a preheated oven, 180C / 350F / Gas Mark 4, for 20 minutes, brushing with the roasting jucies during this time. Put the chili sauce, plum chutney, brown sauce, Worcestershire sauce, soy sauce and Tabasco and chicken stock into a small bowl and mix well. Brush about half of this sauce over the poussins. Return to the oven and cook for a further 40 minutes. Brush the poussins twice more with the remaining sauce mixture during this final cooking time so that the skins become brown and crisp.

Serving idea - Serve with fresh cooked pasta and a large salad.

Variation - Use pigeons or grouse instead of the poussins in this recipe

Freezing - This dish freezes well for up to 3 months.

Serves 4

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