There’s nothing better than getting a whole chicken to yourself, even if it is a small spring chicken. Each is a perfect size for one portion and you can do different recipes for each one if you want. I decided to do two recipes with my poussin : Chestnut Stuffed Poussin and Garlic Herbed Poussin…
Chestnut Stuffed Poussin
Make the stuffing by gently frying the shallots in the butter, add rest of ingredients and cook on a very low heat for about 5 minutes.
Stuff your Poussin and tie the legs together sealing the cavity. Lightly oil, salt and pepper the outside of the Poussin. Leave to rest while getting the Kamado Joe to temperature.
1 tbs finely chopped fresh sage
50g finely chopped Portobello mushrooms
1 shallot freshly chopped
50g brioche crumbs
1 zest lemon
50g chopped chestnuts
Salt & Pepper
15g Coriander finely chopped
Garlic Herbed BBQ Poussin
Combine all the ingredient and mix well in a bowl. Remove the Poussin from the fridge at least an hour before applying the rub, rub liberally all over and then leave to marinade for at least an hour but ideally overnight.
1 large teaspoon pureed garlic
1 teaspoon ground black pepper
1 teaspoon sea salt
1 teaspoon Thyme finely chopped
1 teaspoon dried onion flakes
1 teaspoon Rosemary finely chopped
4 tablespoons olive oil
Fire up the Kamado Joe with the heat deflectors on the top setting.
Once the temperature has stabilised at about 150C add the Poussins direct onto the deflector plates and leave to cook for approx one hour. This is more than enough time to cook the birds, if unsure check with a thermometer that the temperature of the Poussin is above 74C.
An easy test is to pull gently either a wing or a leg and if it is cooked it will separate from the body very easily. Normally cooking a Poussin for this amount of time would overcook it, however with the Kamado Joe all the juices remain in the bird with extra moisture being added by the stuffing as it cooks. This means the meat is literally falling off the bone.