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Roast Poussin With Blackberry Cumberland Sauce

Planning a special dinner?

If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly.

 What’s more, there’s not a Brussel sprout in sight!

Serves 2
Preparation time: 25 minutes
Cooking time: 45 minutes

You will need:



  1. Preheat the oven to 190C/375F/Gas Mark 5. 
  2.  Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. 
  3.  Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. 
  4. Loosely cover the poussin with foil folding down over the sides. 
  5.  Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
  6. Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. 
  7.  To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready. 
  8. Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.
  9.  To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. 
  10.  Add the spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.
  11. Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad.


* Pare the rind from the half the orange with a vegetable peeler before you cut it, that way it is easier to do then squeeze it afterwards.
* Rather than cooking two poussin, you could also give a small everyday chicken the five star treatment. Roast with butter, bay leaves and bacon for the timings given on the wrapper, then add the potatoes, shallots, bay and olive oil for the last 45 minutes of cooking, removing the foil 20 minutes or so before it is ready so that the skin can brown.

About this post- This is a free guest post by Seasonal Berries

7 comments so far.

7 responses to “Roast Poussin With Blackberry Cumberland Sauce”

  1. Close to Home says:

    I have never had this type of poultry before, looks great Love for you to link this recipe up to friday food frenzy if you have time. Hope to see you there.

  2. kendra kay says:

    is it a cornish game hen or something else?looks so so good.

  3. Kathy Shea Mormino says:

    I'd like to invite you to join me at the Clever Chicks Blog Hop this week! I hope to see you there!Cheers!Kathy Shea MorminoThe Chicken Chick

  4. Claire Justine says:

    Thanks for the invite, have you added your hop on my hop page? this way i will remember to join in 🙂

  5. Nicole Buckingham says:

    OH my yes!Aloha Sweet Friend,The ladies and I are starting to gather a bit early this week so that we can take our turkey loving time mingling and growing together over the next few days.Thank you for linking up with us last week, thank you for sharing your sweet energy with all of us… thank you for being beautiful you.Come join us if you please.xo,Nicole

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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