Poussin

Poussin

What it is

A chicken slaughtered at about four weeks and under five hundred grams — one bird per person, which is the whole appeal. The flesh has had no time to develop much flavour, so it lives or dies on what you put on it.

In the kitchen

Marinate it, then grill it flat under a weight. Its virtue is speed and crisp skin, not depth of flavour.

Goes with

Lemon Garlic Thyme Olive oil Harissa Paprika Rosemary Butter

Same species

Egg white powder (albumin) Chicken tail (bonjiri) Bresse chicken Capon Chicken Rooster

Something wrong here, or missing? Tell us