Garlic stuffed poussin is one of those recipes that asks very little of you and delivers something quietly impressive in return. Rub the bird with butter, grind over black pepper, stuff the cavity with as many garlic cloves as you can fit, and roast. Then smother in homemade tomato sauce and return to the oven for a final ten minutes. Mercadona had a pack of two — that'll do nicely.
A Note on Poussin
Poussin is simply a young chicken — typically around 400–500g — and it cooks faster and more evenly than a full-sized bird. In Spain it is sold as pollo tomatero or occasionally just as poussin in larger supermarkets. Mercadona sells them in packs of two, which is ideal for a simple supper for one with leftovers, or a relaxed meal for two. The smaller size means the garlic stuffing perfumes the whole bird rather than just the cavity — and at 190°C, thirty minutes is all it needs.
Garlic stuffed poussin — before and after. Butter, pepper, garlic, tomato sauce – Casa Adora
INGREDIENTS
- 1 poussin
- A generous knob of butter, softened
- A whole head of garlic, cloves peeled
- Freshly ground black pepper
- 4–5 tbsp homemade tomato sauce
How to Make Garlic Stuffed Poussin
- Preheat the oven to 190°C.
- Rub butter generously over and inside the poussin. Grind over plenty of black pepper.
- Stuff the cavity with as many peeled garlic cloves as it will hold.
- Roast for 30 minutes, then baste.
- Spoon the tomato sauce generously over and around the bird.
- Return to the oven for a further 10 minutes.
- Test for doneness — the juices should run clear. Rest covered loosely with foil before serving.
The garlic cloves soften to a gentle sweetness inside the cavity as the bird roasts — nothing like the sharp raw thing they started as. The tomato sauce does the rest. If you enjoy cooking poussin, the roast poussin with orange and Pedro Ximénez sherry takes things in a different direction — richer, more Spanish, equally simple.
FOOTNOTE
This garlic stuffed poussin recipe is part of the Chicken Recipes hub — a complete collection of chicken and poultry recipes from Casa Adora and the road. Wonky photos, proper food, genuine adventures – The Flexible Chef.
