About this cut
A poussin, often referred to as a spring chicken, is a young bird weighing less than 500g and slaughtered at around four weeks of age. Because of its youth, the meat is exceptionally tender, lean, and features a subtle, refined flavor profile compared to mature poultry. It serves as a perfect individual portion, offering a delicate texture that requires precision to maintain its succulence and avoid overcooking.
Taste-DNA
Consisting of the entire bird, the poussin features underdeveloped musculature, particularly the Pectoralis major, resulting in minimal connective tissue and extreme tenderness. At this young age, the bones are still soft and the skin is thin, contributing to its light culinary profile.
Preparation
Cooking Guide
To avoid drying out this lean bird, roasting at a high temperature around 220°C is ideal to achieve crispy skin before the meat overcooks. Spatchcocking the bird ensures even heat distribution and reduces cooking time to roughly 15-20 minutes. Aim for a core temperature of 72°C in the thickest part of the thigh and allow for a brief resting period to redistribute juices.
Core Temperatures
Portions per Person
Enhance the clean profile by serving with a chilled glass of Chablis or a mineral-driven Sancerre, which cuts through the light fats without overpowering the meat.