Poussin with pan gravy

Poussin with pan gravy

By
From
Deep South
Serves
2
Photographer
Andy Sewell

I really appreciate one-pot cooking. I admire its efficiency in creating all the flavours in a single dish. Pan gravy, made by using the cooking juices of a protein to create a quick sauce, is one of the simplest methods in this style of cooking. You can use the technique with any kind of protein – I first learned it with venison, but it is just as delicious with chicken or fish.

Ingredients

Quantity Ingredient
1 poussin
20g bacon fat
1/2 shallot, finely chopped
a sprig thyme
1 garlic clove, peeled
3 tablespoons white wine
150ml see method for ingredients
25g cold unsalted butter, diced
lemon juice
sea salt
freshly ground black pepper

Method

  1. Spatchcock the poussin by putting it breast-side down on a board and, using a pair of poultry scissors, cutting out the backbone. Turn it over, press down gently on the breastbone, then splay the bird open. Season the chicken with salt on both sides.
  2. Melt the bacon fat in a cast-iron frying pan over a medium-high heat and add the poussin, skin-side down. Cook for 1 minute, then transfer to an oven heated to 200°C. Roast for 15–20 minutes, until the internal temperature reaches 65°C on a meat thermometer.
  3. Remove the poussin from the pan and leave to rest in a warm place while you prepare the sauce. Place the pan over a medium heat and add the shallot, thyme and garlic. Cook gently for 30 seconds, until aromatic. Pour in the white wine and stir and scrape with a wooden spoon to lift up any caramelised bits from the bottom of the pan. Add the chicken stock and boil over a high heat until reduced by half. Remove from the heat and stir in the butter a few pieces at a time to emulsify. Remove the thyme sprig and garlic clove. Add a squeeze of lemon, season to taste, pour the sauce over the chicken and serve immediately.
Tags:
American
Southern cooking
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