Winter citrus-brined roast poussin and fennel
Prep time: 20 minsTotal time: 
Winter citrus-brined roast poussin and fennel
Keeping your celebrations small this year? Then make this deliciously simple yet special dish for two and serve with some roasted potatoes on the side
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the poussin
- 30g salt
- 20g light brown soft sugar
- juice of ½ grapefruit
- zest and juice of 1 lemon
- 2 oranges, zest and juice of 1; 1 sliced into thin half-moons
- 3 garlic cloves, lightly crushed
- 1 tbsp black peppercorns
- 1 bay leaf
- 2 sprigs rosemary
- 1 x 500g poussin
For the roast
- 1 fennel bulb, sliced, reserving the fronds
- 2 echalion shallots, halved lengthways
- ½ red grapefruit, sliced into thin quarter-moons
- 4 garlic cloves, peeled and lightly crushed with the side of a knife
- 1 tbsp extra virgin olive oil
- zest of ½ lemon
Step by step
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Combine the salt, sugar, all the citrus, garlic, peppercorns, bay leaf and rosemary with 1 litre of water in a large pan. Bring to the boil, then turn off the heat and leave to cool completely. Once cool, place the poussin in a large, deep container and pour over the brine, ensuring everything is fully submerged. Refrigerate overnight.
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The next day, when ready to cook, preheat the oven to 200°C, fan 180°C, gas 6. Remove the poussin from the brine and pat dry. Put the fennel, shallots, red grapefruit, garlic and some of the orange slices from the brine into a roasting tray; season and add a splash of water to the bottom of the tray. Place the poussin on top, stuffing the rosemary and remaining orange from the brine inside the cavity. Brush with the olive oil, and season well with black pepper.
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Transfer to the oven to roast for 50 minutes or until the juices run clear and the thickest part of the breast reaches 73°C on a meat thermometer. Let the poussin rest for 10 minutes, before carving in half. Arrange on a platter with the fennel, shallots, citrus and rosemary, with a scattering of fennel fronds to garnish. Finish with the lemon zest and a sprinkle of sea salt flakes to serve.
