Poussin is a very young, small chicken sold for individual or small-format portions. In French, the term refers to a young chicken, while coquelet is also used for a young male bird in some culinary and market contexts. Poussin is often roasted whole, grilled or spatchcocked because its small size allows quick cooking.
In North America, “Cornish game hen” or “Rock Cornish hen” usually refers to a small broiler-type chicken, often a cross developed for a compact carcass. It is frequently used as a market equivalent for poussin on menus, but the terms do not guarantee the same age, breed or production specification. Check the supplier’s weight and product description.
Poussin can be roasted whole, spatchcocked and grilled, or split and pan-roasted. The breast and legs are small and cook relatively quickly, so monitor the internal temperature carefully and avoid drying the meat. It can be seasoned with herbs, citrus, garlic or a light glaze.
Example: roast one poussin per guest with herbs and lemon, or spatchcock and grill it for a faster service format.
One bird per guest is common, but the correct portion depends on the bird’s weight, menu structure and accompaniments. Specify the desired weight range, fresh or frozen status and whether the bird is whole or semi-boneless.
Food-safety note: Poussin is poultry. Keep it refrigerated, prevent cross-contamination and cook using the applicable safe poultry time-temperature process.
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