Poussins with Rosemary Recipe

Poussins with Rosemary Recipe

Ingredients : Serves 4

4 small poussins (Cornish hens)
Salt and freshly ground black pepper

Juice of 1 lemon
1 sprig of rosemary
4 garlic cloves, chopped
45 ml/3 tbsp olive oil

Method :

Cut down each side of the backbones of the poussins and remove the backbones. Flatten the birds by pressing down on the breast bone and season on both sides with salt and pepper. Arrange skin-side down in a foil-lined baking tin (pan) and sprinkle with the rosemary leaves from the sprig, the garlic and oil. Leave to stand for at least 30 minutes. Bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes. Turn the birds over and baste with the juices. Return to the oven for a further 25 minutes until cooked through and golden.

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