What Is a Poussin Chicken? The Complete Guide to This Delicious Delicacy

Have you ever been to a fancy restaurant and spotted “poussin” on the menu? Or maybe you’ve seen these tiny birds at your local butcher shop and wondered what makes them special? Well, I’m gonna break it all down for you in this guide! As someone who’s cooked more than my fair share of these little chickens, I’m excited to share everything you need to know about this culinary gem

What Exactly Is a Poussin?

A poussin (pronounced “poo-san”) is basically a young chicken that’s less than 28 days old at the time of slaughter These birds are super small, typically weighing between 400-750 grams (14-26 ounces) That’s roughly 1 to 1.5 pounds! Because of their petite size, they’re perfect for individual servings – one whole poussin per person is the standard portion.

The word “poussin” comes from French, and sometimes you might hear them called “coquelet” or “spring chicken” (though spring chicken usually refers to slightly bigger birds weighing 750-850 grams or 26-30 ounces).

It’s important to note that poussin isn’t a specific breed of chicken – it’s defined by the age and size of the bird. This is a common misconception that I hear all the time!

Poussin vs. Cornish Game Hen: Not the Same Thing!

Here’s where things get a bit confusing, especially if you’re in the United States. In the U.S., the term “poussin” is sometimes used interchangeably with “Rock Cornish game hen,” but they’re actually different:

• Poussin: Young chicken less than 28 days old, any breed
• Cornish Hen: Specific cross-breed (Cornish and White Plymouth Rock), typically twice as old and twice as large as a British poussin

Cornish hens have a slightly gamier flavor profile compared to the delicate taste of true poussins. So if a recipe calls specifically for poussin, keep in mind that substituting with a Cornish hen might change the flavor and cooking time.

Why Chefs Love Poussin Chicken

There are plenty of reasons why poussin has become a darling in professional kitchens:

• Higher skin-to-meat ratio = exceptionally crispy skin when cooked right!
• Delicate, tender meat that absorbs flavors beautifully
• Quick cooking time (great for busy kitchen service)
• Elegant presentation that impresses guests
• Mild, slightly sweet flavor compared to regular chicken
• Perfect individual portion size
• Cost-effective way to introduce specialty poultry on menus

As a food enthusiast who’s cooked tons of different proteins, I can tell you that poussin offers something special that regular chicken just can’t match. The texture is unbelievably tender, and there’s something so satisfying about having a whole bird all to yourself!

Nutritional Profile: Is Poussin Healthier?

From a nutritional standpoint, poussin and regular chicken are pretty similar. However, because of that higher skin-to-meat ratio I mentioned, poussin might have a slightly higher fat content – though this difference is usually negligible.

As with any poultry, the healthfulness really depends more on your cooking method. Roasting or grilling are gonna be healthier options than frying. And of course, always make sure your poussin reaches a safe internal temperature of 165°F (74°C) to prevent foodborne illness.

How to Cook Poussin Like a Pro

Cooking poussin is similar to cooking chicken, but with some important adjustments for size. Here are my favorite methods:

Roasting

This is probably the most popular way to prepare poussin:

1. Preheat your oven to 375°F (190°C)
2. Season the bird generously, inside and out
3. Roast for approximately 35-45 minutes
4. Let rest for 5-10 minutes before serving

Spatchcocking

This is my personal fave technique for poussin! Spatchcocking (removing the backbone and flattening the bird) ensures even cooking and maximizes that crispy skin we all love:

1. Use kitchen shears to cut along both sides of the backbone
2. Remove the backbone and press the bird flat
3. Season as desired
4. Cook at high heat (either in the oven or on a grill)
5. Cooking time is reduced to about 25-30 minutes this way

Grilling

Poussin is absolutely delicious on the grill:

1. Marinate the bird for at least 30 minutes (optional but recommended)
2. Preheat your grill to medium-high heat
3. Grill for about 20-30 minutes, turning frequently
4. Check for doneness with a meat thermometer

Pan-Frying

For a quick weeknight option:

1. Cut the poussin into quarters
2. Season with salt, pepper, and your favorite spices
3. Pan-fry in a bit of oil or butter for about 15-20 minutes, turning occasionally

Flavor Pairings That Make Poussin Sing

The mild flavor of poussin makes it incredibly versatile. Here are some of my go-to seasoning combinations:

• Classic Herbs: Thyme, rosemary, garlic, lemon
• Mediterranean: Oregano, basil, lemon zest, olive oil
• Spicy: Paprika, chili powder, cumin, oregano
• Asian-Inspired: Soy sauce, ginger, garlic, green onion
• French Country: Tarragon, Dijon mustard, white wine

I’ve tried all these combos multiple times, and they never disappoint! The key is not to overpower the delicate flavor of the poussin with too many strong ingredients.

Where to Buy Poussin Chicken

Finding poussin can be a bit tricky depending on where you live, but here are your best bets:

• Specialty butcher shops
• Farmers’ markets
• Well-stocked supermarkets (especially around holidays)
• Online meat suppliers
• Restaurant supply stores (some are open to the public)

When I’m shopping for poussin, I always check the “sell by” or “use by” date to ensure freshness. If buying frozen, make sure there’s no freezer burn or ice crystals, which could indicate the bird has been thawed and refrozen.

Frequently Asked Questions

Can I stuff a poussin?

Yes, but it’s tricky due to the small size! If you do stuff it, make sure the stuffing is already cooked before placing it inside, and remember that stuffing will increase your overall cooking time.

How do I know when my poussin is fully cooked?

The most reliable method is using a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The internal temperature should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

Can I freeze poussin?

Absolutely! Wrap it tightly in freezer-safe plastic wrap or place it in a freezer bag, removing as much air as possible. Frozen poussin can last for several months. Just thaw it in the refrigerator overnight before cooking.

What side dishes go well with poussin?

Some of my favorite sides to serve with poussin include:

• Roasted seasonal vegetables
• Creamy mashed potatoes or polenta
• Fresh green salad with a light vinaigrette
• Rice pilaf or wild rice
• Asparagus or green beans
• Roasted root vegetables

Available Cuts of Poussin

While poussin is most commonly prepared and served whole due to its small size, you can sometimes find these specific cuts:

• Whole (15-18oz)
• Semi-Boneless (13-15oz)

The semi-boneless option has had most of the bones removed except for the wing and leg bones, making it easier to eat while still maintaining the classic presentation.

My Final Thoughts on Poussin

After cooking poussin for years both at home and professionally, I can confidently say it’s one of the most versatile and impressive proteins you can serve. The combination of tender meat, crispy skin, and elegant presentation makes it perfect for special occasions, but it’s also simple enough for a upgraded weeknight dinner.

The next time you’re looking to switch up your poultry game or impress dinner guests, give poussin a try! It might seem intimidating at first, but I promise it’s actually one of the most forgiving meats to cook because of its small size and tender texture.

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Editor’s note: This article was last updated on September 24, 2025, to include the most current information about poussin chicken.