New This Month

Thyme-Roasted Poussin

  • Servings: 4


  • Four 12- to 14-ounce poussins
  • Kosher salt and freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 1 lemon, quartered
  • 12 large sprigs of thyme
  • 12 sprigs of marjoram
  • 4 garlic cloves, crushed
  • 2 tablespoons Cognac


  1. Preheat the oven to 500 degrees.

  2. Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.

  3. Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.

  4. On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.

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