Gordon Ramsay’s Poussin Recipe [+Tips & Tricks]

Gordon Ramsay’s Poussin is a delightful, expertly crafted dish that combines succulent chicken with vibrant, aromatic flavors, making it a memorable meal for anyone looking to indulge in restaurant-quality cuisine from the comfort of their own home.

What Is Gordon Ramsay’s Poussin

Poussin, a French term for a young chicken, is a dish that showcases the delicate, tender texture and rich flavor of this youthful bird. Gordon Ramsay’s version of poussin is a meticulously prepared dish that involves roasting the bird to golden perfection, often accompanied by a carefully balanced blend of fresh herbs, vegetables, and sometimes a tangy, savory sauce.

Ramsay’s recipe elevates the simplicity of poussin to an art form, focusing on technique to bring out the best of its natural flavors. The result is a succulent, perfectly cooked chicken that is both juicy and crispy on the outside, paired with vibrant, roasted vegetables or rich gravies.

Gordon Ramsay’s Poussin Recipe

Ingredients Needed

1. Poussin (Young Chicken) – Typically around 500-800g, depending on the number of servings.
2. Olive Oil – For roasting and enhancing the bird’s natural flavors.
3. Butter – Adds richness and helps in achieving a golden, crispy skin.
4. Fresh Thyme – Adds a fragrant, earthy note to the chicken.
5. Garlic – Both whole cloves for roasting and minced garlic for added flavor depth.
6. Lemon – For zesty brightness; both the zest and juice are utilized.
7. Shallots – For a milder, sweeter onion flavor.
8. Carrots and Parsnips – Roasted alongside the chicken to soak up its savory juices.
9. White Wine – Optional, used for deglazing the roasting pan and creating a flavorful sauce.
10. Salt and Pepper – Essential for seasoning, ensuring the flavors are balanced.

Equipment Needed

1. Roasting Pan – A large enough pan to comfortably fit the poussin and vegetables.
2. Sharp Knife – To carve the chicken and prepare vegetables.
3. Meat Thermometer – To ensure that the poussin is cooked through but remains moist and tender.
4. Tongs or Forks – For turning and handling the chicken while roasting.
5. Basting Spoon or Brush – For regularly basting the bird with its own juices or butter for that golden finish.
6. Oven – A preheated oven is essential to roast the poussin evenly.

How To Make Gordon Ramsay’s Poussin?

1. Preheat Your Oven: Set your oven to 200°C (400°F). The high heat is essential for achieving a crispy skin while keeping the meat juicy.
2. Prepare the Poussin: Pat the poussin dry with paper towels to ensure it crisps up in the oven. Season it generously with salt and pepper, inside and out.
3. Flavor the Bird: Stuff the cavity of the poussin with garlic cloves, fresh thyme sprigs, and half a lemon. This will infuse the chicken with aromatic flavors as it cooks.
4. Vegetable Preparation: Peel and chop the carrots and parsnips into chunks. Add them to the roasting pan with a drizzle of olive oil and a sprinkle of salt and pepper.
5. Roast the Poussin: Place the poussin on top of the vegetables in the roasting pan. Rub the bird with softened butter and drizzle with olive oil for extra richness. Roast for about 45 minutes to an hour, basting every 20 minutes.
6. Check the Temperature: Use a meat thermometer to check that the internal temperature has reached 75°C (165°F) at the thickest part of the meat (usually the thigh). This ensures the bird is fully cooked.
7. Rest the Poussin: Once cooked, remove the poussin from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat.
8. Make the Sauce (optional): If desired, deglaze the roasting pan with white wine or chicken stock to create a flavorful sauce. Simmer for a few minutes to thicken and pour over the carved poussin.
9. Serve: Carve the poussin and plate it with the roasted vegetables. Garnish with fresh herbs or lemon slices for a touch of brightness.

Expert Tips

• Basting is Key: Basting the poussin every 20 minutes ensures a golden, crispy skin while keeping the meat moist.
• Resting Time: Let the poussin rest before carving. This is crucial for keeping the meat juicy and tender.
• Use a Meat Thermometer: This is the most accurate way to ensure your poussin is perfectly cooked without the risk of overcooking or undercooking it.
• Season Generously: Don’t skimp on seasoning. Proper seasoning, especially with salt, enhances the natural flavor of the chicken.
• Flavor Infusion: For an added burst of flavor, consider stuffing the poussin with additional herbs like rosemary, or adding a small splash of white wine or brandy into the pan to intensify the sauce.

Gordon Ramsay’s Poussin is the perfect dish to elevate your home-cooking game. With its tender, juicy meat and crispy, flavorful skin, this recipe combines culinary expertise with simple ingredients.

Whether you’re cooking for a special occasion or simply want to enjoy a delicious, restaurant-quality meal at home, this dish is sure to impress. With a few essential tips, you’ll be able to master the technique and recreate this stunning, flavorful meal in your own kitchen. The combination of savory roasted vegetables, aromatic herbs, and succulent chicken creates a balanced, indulgent experience that’s hard to beat.

Easy Recipe Variations For Gordon Ramsay’s Poussin

Gordon Ramsay’s classic roast poussin recipe is a masterclass in flavor and finesse. With crispy skin, tender meat, and rich aromatics like thyme, garlic, and lemon, it’s a beautifully balanced dish.

But one of the joys of working with poussin – a young chicken – is its versatility. You can take that foundational recipe and riff in wildly delicious directions:.

1. Mediterranean-Style Poussin
   Swap the traditional herbs for a mix of oregano, rosemary, and marjoram. Add Kalamata olives, sun-dried tomatoes, and a drizzle of olive tapenade before roasting. Finish with a squeeze of lemon and a scattering of fresh parsley for brightness.

2. Asian-Inspired Glaze
   Infuse your poussin with an umami-packed marinade: think soy sauce, sesame oil, garlic, ginger, and a touch of honey. Roast and baste for a lacquered, sticky-sweet skin. Serve over jasmine rice with steamed bok choy and a drizzle of chili crisp for a fusion twist.

3. French Bistro-Style
   Channel rustic elegance by tucking fresh tarragon and Dijon mustard under the skin. Roast with shallots and white wine. Pair with pommes purée (silky mashed potatoes) and haricots verts for a dish straight from a Parisian café.

4. North African Spice Rub
   Coat the poussin in a dry rub of ras el hanout, smoked paprika, cumin, and coriander. Serve with couscous, roasted carrots, and a dollop of preserved lemon yogurt for brightness and contrast.

5. Herby Butterflied Grill Version
   Split the poussin down the back and flatten it (spatchcocking) for even cooking. Rub with garlic herb butter, grill over charcoal, and serve with grilled lemons and chimichurri for a smoky, summery dish.

These variations retain the elegance of Ramsay’s original while allowing you to explore different global cuisines.

Best Practices To Store Leftovers

If you’re lucky enough to have leftover poussin, treat it with the same care you gave the original roast.

1. Cooling and Storing:
   Let the poussin cool to room temperature (no more than 2 hours out of the oven), then wrap tightly or transfer to an airtight container. Refrigerate within that window to avoid bacterial growth.

2. Shelf Life:
   Properly stored, leftovers will stay good in the fridge for up to 3 days. If you’re not eating it right away, it freezes beautifully. Portion it (especially if it’s carved) and store in freezer-safe bags or containers for up to 2 months.

3. Reheating:
   To maintain the crispiness of the skin and the juiciness of the meat, reheat in an oven at 180°C (350°F) for 10-15 minutes. Add a splash of broth or white wine to the bottom of the pan to prevent drying out. Avoid microwaving, which can make the meat rubbery.

4. Creative Leftover Ideas:

• Shred it into a salad with arugula, pecans, and cranberries.
• Toss into a creamy risotto or pasta.
• Layer in a baguette with aioli, pickled onions, and fresh herbs for a gourmet sandwich.

What Goes Well With Poussin?

Pairing is where poussin really gets to shine. Thanks to its delicate flavor, it works wonderfully with a wide variety of accompaniments. Here are some thoughtfully curated pairings:

1. Sides:

• Roast root vegetables with thyme and honey-glaze.
• Wild rice pilaf with toasted almonds and dried apricots.
• Creamy polenta with a hint of parmesan.
• Buttered green beans or asparagus for a simple, crisp green note.

1. Sauces:

• A velvety pan jus or red wine reduction.
• Lemon herb beurre blanc.
• Grainy mustard cream sauce with a touch of brandy.
• Pomegranate molasses glaze for a sweet and tart contrast.

1. Wine Pairings:

• White: A lightly oaked Chardonnay or a crisp Sauvignon Blanc will complement herby or citrusy poussin.
• Red: Pinot Noir is a classic choice – elegant and light-bodied.
• Rosé: For grilled variations, a Provençal rosé offers balance and a refreshing acidity.

Conclusion

Gordon Ramsay’s poussin is more than just a dish – it’s a canvas for culinary creativity. Whether you stick to the traditional thyme-and-lemon roast or veer into bold territory with Moroccan spices or Asian glazes, poussin rewards attention and experimentation.

Store it well, pair it right, and each meal becomes a moment of refined comfort. It’s an elegant bird that punches well above its size – refined yet deeply satisfying.

Ready to elevate your next dinner party or weekend meal?

Let poussin be your secret weapon.

FAQs

What Is Poussin In Gordon Ramsay’s Recipe?

Poussin is a young chicken, typically less than 28 days old, that weighs around 400-500 grams. In Gordon Ramsay’s recipes, poussin is used for its tender meat and delicate flavor, making it perfect for elegant plating and even roasting.

How Does Gordon Ramsay Typically Prepare Poussin?

Gordon Ramsay often prepares poussin by seasoning it with herbs such as thyme and rosemary, stuffing the cavity with aromatics like garlic and lemon, and roasting it until golden and juicy. He sometimes bastes it with butter for a richer flavor and crispier skin.

What Temperature Should You Roast Poussin At According To Gordon Ramsay?

Gordon Ramsay usually recommends roasting poussin at a high temperature-around 200°C (400°F)-to ensure a crispy skin while keeping the meat moist. Cooking time is typically 25-30 minutes depending on the size.

What Side Dishes Does Gordon Ramsay Suggest Serving With Poussin?

Ramsay often pairs poussin with refined sides such as truffle mashed potatoes, seasonal roasted vegetables, or a light salad with vinaigrette. He may also include a rich jus or reduction sauce made from the roasting pan drippings.

Can I Use Cornish Hen Instead Of Poussin In Ramsay’s Recipe?

Yes, you can substitute Cornish hen for poussin in Gordon Ramsay’s recipe. While Cornish hens are slightly larger, they share a similar texture and flavor profile. Just be sure to adjust the cooking time accordingly.

Does Gordon Ramsay Recommend Marinating The Poussin?

Ramsay doesn’t always marinate poussin, but when he does, it’s usually a simple blend of olive oil, lemon zest, garlic, and fresh herbs. Marinating for a few hours enhances flavor but isn’t strictly necessary due to the tenderness of the bird.

How Do You Know When The Poussin Is Perfectly Cooked?

Gordon Ramsay advises checking the internal temperature, which should reach 75°C (165°F) at the thickest part of the thigh. The juices should run clear when pierced, and the skin should be crisp and golden brown.

What Herbs Does Gordon Ramsay Commonly Use In His Poussin Recipes?

Fresh thyme, rosemary, sage, and parsley are common herbs in Ramsay’s poussin dishes. He uses them to infuse both the meat and the roasting pan juices with flavor.

Does Gordon Ramsay Use Butter Or Oil When Cooking Poussin?

Gordon often uses a combination of olive oil for roasting and butter for basting. The butter adds richness and helps to develop a beautifully golden, crispy skin.

Is Gordon Ramsay’s Poussin Recipe Suitable For Special Occasions?

Absolutely. Ramsay’s poussin recipes are refined, elegant, and visually impressive, making them perfect for dinner parties, date nights, or holiday meals when presentation and flavor both matter.