Roast Poussin Done Two Ways - Forman & Field

Roast Poussin Done Two Ways

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Free Range Poussin, Old Spot Sausage Meat, Onion, Sage, Mace, Apricots, Oregano, Seasoning

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

Additional information

Minimum 7 days refrigerated Do not refreeze as previously frozen

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