RecipesPoultry

Roast Poussin with Jewelled Rice recipe

“A poussin/Cornish game hen feels like a special treat, with all the pleasures of a roast chicken in miniature.

Roast Poussin with Jewelled Rice recipe
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Ingredients

For the Poussins
  • a little oil
  • 25g butter
  • 2 poussins/Cornish game hens
  • 2 rashers of smoked streaky bacon
For the Gravy
  • 1 tbsp flour
  • 300ml chicken stock
  • a good splash of brandy or Worcestershire sauce
For the Jewelled Rice
  • 1 carrot, or 1/2 sweet potato, peeled and cut into dice
  • 2 tbsp sugar
  • 1 tbsp oil
  • 1 small onion, chopped
  • 125g basmati rice
  • a pinch ground cinnamon
  • a pinch saffron threads
  • 1 tbsp any/all of these: fresh pomegranate seeds, raisins, dried cranberries, chopped organic dried apricots
  • 2 tbsp each flaked almonds and chopped pistachios, toasted
  • 1 tbsp freshly chopped parsley
  • 1 tsp Garam Masala
  • a knob butter
  • crushed rock sugar, to finish (optional, see Top Tip)

“A poussin/Cornish game hen feels like a special treat, with all the pleasures of a roast chicken in miniature. You can serve it with gravy, bread sauce and roast potatoes, or as here, on a bed of rice, inspired by Persian jewelled rice, which you can make while the birds cook. I’m indebted to Barney Desmazery, one of the presiding geniuses behind the BBC Good Food operation, for his quick and easy roasting method.”

TOP TIP: ROCK SUGAR – A DIAMOND FINISH

“If you are in the mood for bling, adorn the rice with sparkling, roughly crushed rock sugar, though this is entirely optional. You can buy this at Middle Eastern supermarkets (called nabat), and some Chinese supermarkets, in white or yellow. You can also find gaudily coloured rock candy crystals in some cake decorating and craft shops; larger crystals look better.”

Recipe produced with kind permission: Two’s Company: Simple by Orlando Murrin, published by Ryland Peters & Small (£20) Photography by Clare Winfield © Ryland Peters & Small

Method

01
FOR THE POUSSINS
02
For the poussins, dribble a little oil in a medium roasting tin or pan, so the birds don’t stick on the base. Smear the top and side of each bird with the butter (I use a small rubber spatula) and season well with salt and pepper. 
03
Snip each bacon rasher in half crosswise and lay crisscross over the breast of each bird. Roast at 210C fan/230C/450F for 40–45 minutes, until golden and cooked. (It is not necessary to preheat your oven, but you can save yourself 5 minutes by doing so.)
04
Leave the poussins to rest somewhere warm while you make the gravy. Stir the flour into the juices in the roasting tin and gradually whisk in the stock, until you achieve your preferred thickness. Season well, add the brandy and/or Worcestershire sauce and serve with the poussins.
05
FOR THE JEWELLED RICE
06
Put the carrot, sugar and a good pinch of salt into a pan, cover generously with water and simmer till the carrot is tender – about 5 minutes. Drain.
07
In a medium saucepan, one with a lid, heat the oil and fry the onion with plenty of seasoning for 3–4 minutes, till translucent. Stir in the rice and cinnamon and and sizzle until the rice is translucent – 3–4 minutes. Pour in 300 ml/10 fl oz./1¼ cups water and bring to a simmer, stir well, then reduce the heat to very low (just the occasional murmuring bubble). Sprinkle over the saffron (don’t stir it in – this will give a streaked effect), cover and leave for about 15 minutes, till the liquid is absorbed and the rice fully cooked. 
08
Taste for seasoning, stir in the carrot and fruit and leave covered till ready to eat, up to 10 minutes. Fold in the nuts, parsley, garam masala and butter just before serving, then sprinkle with the rock sugar, if using.