A poussin is nothing more than a baby chicken, under a month old and hardly bigger than a man’s fist. Each one makes a serving. They’re very good grilled or stuffed and roasted quickly.
This Shabbat is also Shmini Atzeret, the last day of the Sukkot week. The Little One is spending the weekend with her married sister so my husband and I are going to be a twosome, all on our lonesome. For our romantic dinner I decided to stuff and roast a couple of little birds surrounded with sweet potato chunks, and drink a lot of red wine. So this is what I cooked.
Poussins are good, I used to eat them sometimes when I was still eating poultry. Otherwise chicken in here in Israel are very big;the ones in Finland are young and weight between 800-1100 grams(spring chickens) but here they are much bigger.I once asked why from poultry farmer in the north;he said that people here prefer bigger birds.Great sfuffing in your poussins!
Hi, Yaelian,
Yes, Israeli chickens sometimes look like young turkeys.
I appreciate your comments on my meat recipes, knowing that you’ve long been vegetarian.
The poussins look delicious!
What are they called in Hebrew? Pargiyot? (Or is it that the answer is “poussinim“, and I really shouldn’t have to ask…
)
Giggle…pargiyot, you got it right the first time.