Tin foil braised poussine

My tin foil braised poussine recipe gives you a healthy and light lunch idea. The steam turns everything tender and moist. The gravy is like the distillate of all the golden vegetables and tender meat. You can taste the green herbs and spices and a tangy-ness of the wine in every mouth full. It doesn’t require any other side-dish but if you want a side, choose rice or couscous.


4 poussine

12 carrot

4 parsnips

4 large shallots

1 celeriac

2 potato

70 g French beans

small bunch of thyme

small bunch of parsley

160 ml dry white wine

4 teaspoon marjoram

2 teaspoon mustard powder

salt, pepper

1 tablespoon of olive oil

Tear off 8 squares of tin foil large enough to make a 4 tin foil ‘crosses’ to wrap each poussine. Layout the crosses and clean the vegetables and chop up into long pieces then pile into the middle of each cross. Season with a bit of salt.

Clean and the poussines and rub with all over with salt. Put a shallot and a slice of celeriac in the cavity then put the poussines on the top of each vegetable piles.

Sprinkle some herbs, mustard powder and marjoram on top then wrap the poussines leaving just enough space on top to pour some wine inside, then close completely.

Cook in the preheated oven for 45 minutes on 200°C then open each foil a little and roast the top of the meat for another 15 minutes.

Tip: You can make this recipe with one big chicken, just double the cooking time


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