This recipe is in German and it provides instructions on how to prepare roasted poussins. The recipe calls for four 12 to 14-ounce poussins, kosher salt, freshly ground pepper, extra virgin olive oil, lemon, thyme, marjoram, garlic, and cognac. The poussins are seasoned with salt and pepper, rubbed with olive oil, and stuffed with lemon, thyme, marjoram, and garlic. Cognac is added to the breast pockets of each poussin, and they are roasted in the oven for 30 minutes or until the juices run clear. This recipe sounds delicious and I would love to try it out!
Scott
27.04.2023 @ 00:12
This recipe is in German and it provides instructions on how to prepare roasted poussins. The recipe calls for four 12 to 14-ounce poussins, kosher salt, freshly ground pepper, extra virgin olive oil, lemon, thyme, marjoram, garlic, and cognac. The poussins are seasoned with salt and pepper, rubbed with olive oil, and stuffed with lemon, thyme, marjoram, and garlic. Cognac is added to the breast pockets of each poussin, and they are roasted in the oven for 30 minutes or until the juices run clear. This recipe sounds delicious and I would love to try it out!