Roast Poussin with Raspberries and Turnips
Ingredients
- Ingredients
- 4 Poussin
- salt
- freshly ground peppers
- 500 grams Turnip
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 1 generous pinch granulated Chicken broth (instant)
- fresh Chervil (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Rinse the chickens, pat dry and season the inside and out with salt and pepper. Truss with butcher's twine, place in a roasting pan and roast for about 30 minutes. Increase the heat to 210°C (approximately 400°F) and roast for another 15 minutes.
Meanwhile, peel the turnips and cook in boiling salted water for 8-10 minutes. Drain. Cover the chickens with foil and let rest for about 5 minutes.
Deglaze the roasting pan with white wine and cream and cook until reduced to about half the original volume. Stir in the granulated chicken broth. Rinse the raspberries and pat dry. Arrange the chicken and turnips on serving plates, drizzle with the sauce and garnish with the raspberries and chervil leaves.
