Roasted Poussin with Blood Orange and herbs

Feeds 3/4

roasted poussin recipe photo
platter of roasted poussin

Roasted poussin is one of the easiest and most elegant dinners you can prepare.Pre heat oven to 375 degrees. Begin by rubbing poussin with “O” Blood Orange oil . If oranges are in season, insert 1/4 of a blood orange in the cavity of bird .If not the blood orange oil rub can transport your mind to those early Spring oranges. Include a sprig of fresh oregano and /or rosemary. Rub fresh sea salt ( nice crunchy Maldon is wonderful) and fresh cracked peppercorns.

Place in baking dish which is large enough to give birds enough space so they can roast and brown nicely. ( if they are too close together they have a tendency to steam rather than roast)

Roast fresh poussin for 15-17 minutes. Skin should be golden brown and juices should be clear when pricked. Remove from oven, let rest for a few minutes and then either arrange on serving platter with greens or individually plate for serving. You will be pleased! Try zucchini with lemon as a light accompaniment .

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