📝 About This Recipe
Transport your kitchen to a classic French bistro with this elegant Poussin en Crapaudine, a technique where the young chicken is butterflied to resemble a 'toad' (crapaud), ensuring incredibly crispy skin and succulent meat. Marinated in a fragrant blend of lemon, garlic, and thyme, these delicate birds are roasted at high heat for a golden-brown finish that captures the essence of rustic provincial cooking. It is a sophisticated yet approachable dish that celebrates the tender texture and sweet flavor of premium spring chicken.
🥗 Ingredients
The Poultry
- 2 pieces Poussins (Young Chickens) (approx. 1-1.2 lbs each, giblets removed)
The Herb Marinade
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1 Lemon (zested and juiced)
- 1/2 teaspoon Smoked Paprika (for a subtle depth and color)
- 1.5 teaspoons Kosher Salt (plus more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
The Pan Base & Persillade
- 2 pieces Shallots (peeled and halved lengthwise)
- 2 tablespoons Unsalted Butter (cubed and chilled)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position an oven rack in the center. Line a heavy-rimmed baking sheet or a large cast-iron skillet with parchment paper for easier cleanup.
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2
Prepare the poussins: Place one bird breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely. Save the backbones for stock if desired.
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3
Flip the bird over so it is breast-side up. Using the heel of your hand, press down firmly on the breastbone until you hear a crack and the bird lies completely flat.
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4
Tuck the wing tips behind the shoulders to prevent them from burning and to ensure the bird sits evenly. Repeat the process with the second poussin.
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5
In a small bowl, whisk together the olive oil, minced garlic, chopped thyme, rosemary, lemon zest, lemon juice, smoked paprika, salt, and black pepper to create a thick marinade.
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6
Pat the skin of the poussins very dry with paper towels. Rub the marinade generously all over the birds, ensuring you get under the skin of the breast and thighs without tearing it.
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7
Place the butterflied birds in the prepared skillet or baking sheet. Scatter the halved shallots around the birds.
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8
Transfer to the oven and roast for 30-35 minutes. At the 20-minute mark, bast the birds with the rendered juices and pan oil.
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9
Check for doneness: The skin should be deeply golden and crisp, and an instant-read thermometer inserted into the thickest part of the thigh should register 165°F (74°C).
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10
Carefully pour the white wine into the pan (avoiding the crispy skin) and return to the oven for a final 5 minutes to deglaze the pan juices.
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11
Remove the pan from the oven. Transfer the poussins to a warm platter to rest for 5-10 minutes. This allows the juices to redistribute for maximum tenderness.
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12
While the birds rest, whisk the chilled butter and fresh parsley into the hot pan juices to create a glossy, flavorful 'jus' or persillade.
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13
Serve the poussins whole or halved, drizzled with the pan juices and accompanied by the roasted shallots.
💡 Chef's Tips
For the crispiest skin, butterfly the chickens and leave them uncovered in the fridge for 2-4 hours before roasting to dry out the skin. If you don't have poussins, you can use a single 3.5 lb Cornish game hen or small chicken, but increase the roasting time by 15-20 minutes. Do not skip the resting period; cutting into the bird too early will cause all the delicious juices to run out on the board. Use a heavy cast-iron skillet if possible; the heat retention helps brown the underside of the bird beautifully.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chablis or a light-bodied Pinot Noir to complement the delicate poultry. Serve alongside buttery pommes purée or roasted fingerling potatoes to soak up the garlic-herb jus. A simple arugula salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich roasted flavors. Steamed haricots verts with toasted almonds make for a classic, elegant French side dish.