Roast Poussin with Onion Gravy

Prep Time

10 minutes

Prep Notes

A poussin is a small chicken that only takes 25 minutes to cook making it perfect for a great mid-week dinner that is quick but so full of flavour! I like to serve this with Roasted Sweet Vegetables and some steamed asparagus.

Cooking Time

25 minutes


serves 2


  • 1 onion, peeled and sliced
  • 2 poussin, rinsed and patted dry
  • 2 tbsp olive oil
  • 250g chicken stock


  1. Preheat oven to 200C.
  2. Mix sliced onion with 1/2 tbsp olive oil in a roasting pan and form into a flat base for the poussins.
  3. Season the poussins with salt and pepper inside the cavity and all over the outside of the birds.
  4. Place the poussins on top of the onions and cover with the remaining oil and rub it in. Try to make sure that onions are covered by the poussins and not too much is sticking out so they don't burn while roasting. 
  5. Pour half the stock over the birds, coating them well.
  6. Place in oven for 10 minutes. Take out and baste with the cooking juices and put back in.
  7. Remove and baste again after a further 10 minutes.
  8. After 25 minutes in total, remove from oven and check that the poussins are cooked through. You can do this by piercing the thickest part and seeing if the juices run clear. If you're still not sure, you can always make a cut in and see if the flesh near the bone is cooked through.
  9. Set the birds aside in a warm place and put the roasting pan on the hob. Add the remaining stock and bring to a boil while scraping all the onion and cooking bits from the bottom of the pan. 
  10. Bring it down to a simmer and check seasoning adding salt and pepper to taste.
  11. To serve, place poussin on a dish with the onion gravy poured over the top. Enjoy!