Roasted Pil Pil Poussin

Roasted Pil Pil Poussin

Sarah Mickey All Poultry & Game Bird Recipes, All Recipes, Favorite Roasting Recipes, Pimenton/Paprika Recipes, Poussin Recipes, Spring Recipes 2021, Sumac Recipes, Whole Bird Recipes Leave a Comment

Roasted Pil Pil Poussin

Makes 4 Servings

Tender, juicy poussin in a Basque-inspired sweet garlicky sauce with a little kick. Yummy!

Steps 1-4 can be done up to a day ahead to save time later.

Roasted Pil Pil Poussin
  • 4 Whole Poussin
  • 1 bulb of Garlic, cloves separated & skins removed
  • 1 cup Olive Oil
  • 1 tbsp Chile Flakes
  • ½ cup Lemon Juice
  • 1 tbsp Sumac
  • 1 tbsp Smoked Paprika
  • 1 tbsp Flat Leaf Parsley Leaves
  • 1 cup Chicken Stock



Put the garlic cloves in the olive oil in a pot over low heat. Steep for 45 minutes.

Strain out the garlic cloves (save them) & return the oil to the stove. Cook the oil over medium-low heat, adding the red chile flakes and simmering them until they’ve toasted.

When the chile flakes have toasted, remove the oil from the heat and add the lemon juice. Be careful, the oil will likely splatter a bit.

Let the oil mixture cool completely. Put half of it and the sumac, paprika and six of the garlic cloves in a blender. Blend into a puree.

Preheat your oven to 450 degrees.

Rub the poussin with the blended oil mixture. Put them in a roasting pan or oven-safe frying pans. Roast them until the meat reaches an internal temperature of 160 degrees.

Remove the pan from the oven and move the poussin to a separate dish to rest.

Deglaze the roasting pan with chicken stock, scraping up all of the browned bits on the bottom (fond). Simmer to reduce until the sauce coats the back of the spoon.

Stir the remaining garlic cloves and flat leaf parsley into the sauce.

Serve the poussin with the sauce and your choice of sides.
Browse More:
Poultry Recipes