Poussin, French, Each

French Poussin Chicken is a whole French poussin – a young chicken of 4 to 6 weeks old and around 400 to 500g. It provides a perfect single-serving bird. French poussin has a delicate, mild flavour and a tenderness that older birds cannot match. As a result, it cooks in a fraction of the time of a full-sized chicken and presents beautifully on the plate. Furthermore, the French poussin benefits from the same careful production standards that define French poultry at every level. In particular, poussin suits spatchcocking for the most even and rapid cooking on a griddle, grill or barbecue.

About French Poussin Chicken

We source our poultry from carefully selected farms and producers in Britain and France. In particular, we choose every bird for its breed, welfare standard and flavour. As a result, the poultry we deliver ranges from outstanding free-range British chicken. We also stock the most celebrated table birds in the world. Furthermore, breed, diet and time to maturity define poultry quality above all else. However, most supermarket chickens reach slaughter in just 35 days on a high-protein diet. In particular, our free-range birds take considerably longer to reach maturity – and the difference in flavour is immediately apparent. Additionally, French Label Rouge certification and AOP status guarantee standards of breed, feed and rearing that no supermarket bird approaches. That commitment to genuine quality is what drives every sourcing decision we make. That is why French Poussin Chicken from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose French Poussin Chicken From Us

Cooking well-sourced poultry requires less intervention than most cooks apply. In contrast to intensively reared chicken, these birds have genuine flavour that simple cooking reveals rather than disguises. As a result, a good free-range chicken roasted with nothing but butter, salt and a lemon inside is one of the finest things a kitchen can produce. Furthermore, resting a roasted bird is as important as the cooking itself. However, different cuts demand different approaches. In particular, thighs and legs benefit from longer cooking and suit braising, slow-roasting and grilling over charcoal. Moreover, the breast cooks more quickly and dries out if overcooked. Additionally, the finest French birds like Poulet de Bresse deserve restraint. Their extraordinary flavour needs no enhancement beyond butter and seasoning. That restraint is the mark of a cook who understands the ingredient.

How to Cook French Poussin Chicken

To get the very best from French Poussin Chicken:

• Spatchcock by cutting out the backbone with scissors and pressing flat – this halves the cooking time.
• Grill or griddle the spatchcocked bird for 12 to 15 minutes per side over a medium-high heat until golden and cooked through.
• Furthermore, French poussin suits roasting whole at 200°C for 25 to 30 minutes with good butter and fresh herbs.
• Additionally, marinate in preserved lemon, harissa and olive oil for a Moroccan-inspired spatchcock preparation.

Perfect Pairings

French Poussin Chicken pairs beautifully with:

• Preserved lemon, harissa and olive oil for a Moroccan spatchcock preparation
• Good butter, garlic and tarragon for the classic French approach
• A simple green salad or roasted vegetables alongside
• A chilled white Burgundy, Alsace Pinot Gris or a dry rose alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging on arrival and pat dry. Store uncovered in the fridge for a drier skin before roasting. However, always ensure the bird reaches a safe internal temperature of 75°C. Delivered fresh and ready to cook.

However you cook it, French Poussin Chicken brings a quality and flavour that careful sourcing and genuine welfare standards deliver. Moreover, the finest poultry always rewards the simplest cooking and lets the bird speak for itself.