Roast Poussin With Orzo
Transform your typical chicken dinners with this simple and flavorful roast poussin recipe. Prepared effortlessly in a single pot, it’s ideal for a special date night or an elegant gathering. Cornish Hens may also be substituted for the poussin in this dish.
Ingredients
- 2 poussins about 450g / 1 pound each or up to 4
- 1 tablespoon butter
- 3 banana shallots or 1 medium onion finely diced
- 2 garlic cloves minced
- 1 lemon juiced and zested
- 1 teaspoon salt
- 320 g 2 cups orzo
- 3 cups chicken stock from 2 stock cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Spring onions finely sliced, for garnish
- Lime wedges for serving
- Grated parmesan to taste
Instructions
- Preheat the oven to 180°C (350°F). In a large casserole dish, melt the butter over low heat. Add the finely diced shallots and sauté, stirring occasionally, for approximately five minutes until they soften slightly.
- Incorporate the minced garlic, lemon juice, and zest into the shallots, stirring well to combine. Add the orzo and toss it in the buttery mixture until evenly coated.
- Pour in the chicken broth, bringing the mixture to a simmer. Position the poussin on top of the orzo, brushing the chicken with olive oil. Generously season with salt and pepper, and sprinkle thyme over the chicken.
- Transfer the dish to the oven and roast for about 45 minutes, checking occasionally to ensure the pan does not dry out. If necessary, add more liquid. The poussin is fully cooked when it reaches an internal temperature of 75°C (167°F) and the juices run clear.
- After roasting, allow the poussin to rest for 10 minutes. Taste the orzo for seasoning, adjusting with salt, pepper, and a little more lemon juice if needed. Garnish with chopped spring onions, parmesan, and extra lemon zest.
- Serve the poussin by halving it and placing it alongside the orzo, or cook one poussin per person for a more substantial serving.
Notes
For a more substantial meal, allow one poussin (450g/1 pound) per person. If substituting with larger chicken or Cornish hens, roast two and slice them in half to serve.
Do not rinse the chicken; simply pat it dry with paper towels. Be sure to thoroughly wash your hands and any surfaces after handling raw poultry.
Save the poussin carcasses for making chicken stock or a rich chicken carcass soup.
Since orzo absorbs liquid quickly, monitor the dish to ensure it remains adequately moist while roasting.
Do not rinse the chicken; simply pat it dry with paper towels. Be sure to thoroughly wash your hands and any surfaces after handling raw poultry.
Save the poussin carcasses for making chicken stock or a rich chicken carcass soup.
Since orzo absorbs liquid quickly, monitor the dish to ensure it remains adequately moist while roasting.