Recipes with Fresh poussiner

Poussin steamed with lemon, saffron, almonds and green olives

Halvér poussinerne, arrow skins and share them in breast with wing and thigh. Brown poussinerne in a pan with olive oil with minced garlic and onions. Add the Saffron threads, lemon into small cubes, whole almonds and olives. Pour broth over and simmer for 35

Poussin Créole

Butter the fresh poussiner with oil, sprinkle them with salt, pepper and the sweet chili and put 1 garlic clove in each. Pak then the spicy bird into the baking paper to four small packages and fry them in the oven at 200 ° for 30 min then take the birds out,

Poussiner with honey sauce

Poussinerne rub with salt and put them in a roasting pan. style them on next-lower rib in the oven at 200 for 20 minutes. Mix all the ingredients for the sauce. Brush poussinerne with half of the sauce and continue cooking 15 minutes to poussinerne has been