Roast Poussin Done Two Ways – Forman & Field

Roast Poussin Done Two Ways

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Free Range Poussin, Old Spot Sausage Meat which contains (Pork (71%), Water, Rusk (WHEAT flour GLUTEN, Salt, Ammonium Bicarbonate E503ii), Salt, Pepper, WHEAT Flour GLUTEN, Emulsifiers: E451i, E450i, Preservative: E221 (Sodium SULPHITE), Flavour Enhancer E621, Spice Extract), Apricot, Onions, Sage, Oregano & Seasoning

See allergens in bold capitals

Cooking instructions

Supplied chilled (defrosted), in a wooden tray with bunch of oregano & a bunch of sage

Cook at 200c for 25-30 minutes or until juices run clear

Please be advised that there is variation for each oven, additional cooking time may be required in some cases

Additional information

Minimum 7 days refrigerated Do not refreeze as previously frozen

Nutritional Information

Typical Values Per 100g
Energy 907kj
Fat 13.3g
Saturates 3.85g
Carbohydrates 1.2g
Sugars 0.2g
Protein 22.8g
Salt 0.6g

Our new boned and stuffed poussin dish is good enough to eat night after night. Done two ways: whole, with a sage and onion sausage meat stuffing, and also part-boned, with an apricot and thyme sausage meat stuffing.

Serve with our Roasted Root Vegetables, please note these are not included.

Serves 2