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A poussin is a perfect weekday meal because they cook quickly. They are the most succulent meat and serve 1-2 people.
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Poussin is the French word that butchers and chef use to describes these succulent little birds. The meat is tender and mild. These birds are popular in Europe as you'll note by how many on-line recipes are from European chefs.
You may roast, broil, deep fry or grill the bird whole, or snip out the backbone with a pair or kitchen shears and cook it flat in a sautee pan. This is a lean meat, and should be basted.