Roasted Poussin with Truffle Butter

Foundations Referenced

• → Truffle Butter
• → Basic Brine (optional, 2 hours)
• → Chicken Stock

Ingredients

• 2 poussins (young chickens, ~1 lb each), or Cornish game hens
• 4 tbsp truffle butter (→ foundation), softened
• Salt, pepper
• 2 tbsp olive oil
• 1 lemon, halved
• 4 sprigs thyme
• 4 garlic cloves, crushed
• 1/2 cup chicken stock (→ foundation)
• 1 tbsp cold butter

Method

1. Prep: If brined, pat dry. Gently loosen skin over breast and thighs with your fingers. Spread truffle butter under the skin, pressing from outside to distribute evenly. Season exterior with salt and pepper. Stuff cavity with lemon half, thyme, and garlic. Tie legs together with twine.

2. Roast: Preheat oven to 425°F. Heat oil in oven-safe skillet. Sear poussins breast-side down 3 min. Flip breast-side up, transfer to oven. Roast 30–35 min until thigh reaches 165°F and skin is deeply golden.

3. Rest: Transfer to cutting board, tent loosely. Rest 10 min.

4. Jus: Place skillet on stovetop over medium heat. Add stock, scrape fond. Reduce by half. Swirl in cold butter. Season. Strain.

5. Plate: Halve each poussin or serve whole. Spoon jus around. The truffle aroma should be immediately apparent when the bird is cut.

What You're Learning

• Butter under the skin: flavors the meat directly and bastes from within during roasting
• High-heat roasting for small birds (crisp skin, juicy interior)
• Trussing: promotes even cooking
• Simple jus from fond + stock + butter — the most elegant sauce with the least effort
• This is a "wow" dish that's actually straightforward once you have the compound butter ready