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Roast Poussin With Orzo

Elevate your usual chicken dinners with this simple yet flavorful recipe for roast poussin paired with orzo. Perfectly roasted poussins are placed over a bed of orzo, creating a hearty, one-pot dish that’s ideal for a special dinner or an elegant gathering. If poussins are unavailable, Cornish hens make a suitable substitute.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 poussins approximately 450g / 1 pound each, or up to 4
  • 320 g 2 cups orzo
  • 1 tablespoon butter
  • 3 banana shallots or 1 medium onion, finely diced
  • 2 garlic cloves minced
  • 1 lemon juiced and zested
  • 3 cups chicken stock from 2 stock cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • Spring onions finely sliced (for garnish)
  • Lime wedges for serving
  • Grated parmesan to taste

Method
 

  1. Preheat the oven to 180°C (350°F). In a large casserole dish, melt the butter over low heat. Add the finely diced shallots and cook, stirring occasionally, for about five minutes until they begin to soften.
  2. Add the minced garlic, along with the lemon juice and zest, to the shallots. Stir well to combine, then introduce the orzo and toss it in the buttery mixture until evenly coated.
  3. Pour in the chicken stock and bring the mixture to a simmer. Place the poussin on top of the orzo, brushing the birds with olive oil. Season generously with salt and pepper, and sprinkle thyme over the chicken.
  4. Transfer the dish to the oven and roast for about 45 minutes, checking occasionally to ensure the liquid doesn’t evaporate. If the dish seems dry, add more liquid. The poussin is fully cooked once it reaches an internal temperature of 75°C (167°F) and the juices run clear.
  5. After roasting, allow the poussin to rest for 10 minutes. Taste the orzo and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired. Garnish with chopped spring onions, grated parmesan, and extra lemon zest.
  6. Serve by halving the poussin and placing it alongside the orzo, or prepare one poussin per person for a more substantial portion.

Notes

For a heartier meal, plan on one poussin (450g/1 pound) per person. If substituting with larger chickens or Cornish hens, roast two and slice them in half for serving. Do not rinse the chicken; instead, pat it dry with paper towels before cooking. Ensure to wash your hands and any surfaces thoroughly after handling raw poultry. The poussin carcasses can be saved for homemade chicken stock or a rich chicken soup. As orzo absorbs liquid quickly, be mindful of moisture levels throughout the roasting process.