{"id":2899,"date":"2024-04-10T09:29:18","date_gmt":"2024-04-10T09:29:18","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2899"},"modified":"2024-04-10T09:29:18","modified_gmt":"2024-04-10T09:29:18","slug":"mustard-and-thyme-roast-poussins","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/mustard-and-thyme-roast-poussins\/","title":{"rendered":"Mustard and Thyme Roast Poussins"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">4 <em>poussins<\/em> (baby chickens), about 450-500 g each<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 heaped teaspoons of English mustard (or any other strong mustard)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of <em>cr\u00e8me fra\u00eeche <\/em><\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of softened butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated lemon zest from half a lemon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 cloves of garlic, finely chopped or grated<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">10-15 sprigs of thyme, leaves picked and roughly chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some olive oil<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Rinse the chickens and pat them dry with a kitchen towel.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a bowl mix the mustard, butter and <em>cr\u00e8me fra\u00eeche<\/em> into a smooth paste. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the lemon zest, chopped thyme and garlic, season with salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Rub the <em>poussins<\/em> all over (also inside) with the mustard mixture and leave to marinate for a minimum of 2 hours, or even overnight (in a fridge).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you\u2019ve kept the baby chickens in a fridge take them out a good 30 min before baking.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 200 C fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the <em>poussins<\/em> in a baking dish, drizzle slightly with the olive oil and bake for 12-15 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lower the temperature to 170 C fan and bake for further 30 minutes basting the chickens from time time. By that time they should be ready and golden dark in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If the birds brown too quickly in the oven, cover them loosely with a sheet of an aluminium foil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><strong>If you wish to bake the <em>poussins<\/em> with some potatoes:<\/strong> pre boil the potatoes first in salted water (leaving the skin on). They should be cooked half way through.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Drain the potatoes and let them cool slightly before handling.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the potatoes and cut then in half or into quarters. Place the potatoes in the baking dish around and underneath the baby chickens. Season with some salt and pepper, drizzle with olive oil and bake all together as indicated above.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">This dish is so wonderful served with a simple fresh tomato, thinly sliced shallot and parsley salad.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: 4 poussins (baby chickens), about 450-500 g each 2 heaped teaspoons of English mustard (or any other strong mustard) 2 tablespoons of cr\u00e8me fra\u00eeche 1 tablespoon of softened butter grated lemon zest from half a lemon 2 cloves of garlic, finely chopped or grated 10-15 sprigs of thyme, leaves picked and roughly chopped &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/mustard-and-thyme-roast-poussins\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mustard and Thyme Roast Poussins&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2905,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[411],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2899"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2899"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2899\/revisions"}],"predecessor-version":[{"id":2900,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2899\/revisions\/2900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2905"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}