I french trimmed the leg and wing, boning them out in the centre and wrapped in cling film which is a great way to cook chook. Quick 10 minutes in a boiling pan, removed from water and cling film off. I made stock with the bones and reduced it, made a pea jelly, very similar to what I've done in the past with poussin.
Here I've served it with a cereriac puree with celeriac crisps. I can't fault this dish. Textural from the celeriac crisp, creamy from the puree, punchy with the jus and highly seasoned pea jelly and sweet from the gorgeous poussin.
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| Poussin with pea jelly, celeriac puree and leek (pre jus and celeriac crisps) |
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| As above with jus and crisp celeriac |
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