Baked Poussin Rouge with Gravy Recipe

Ingredients:

• Joyce Farms Poussin Rouge Whole Bird (includes liver and neck)
• 1 tbsp. Olive Oil
• Salt (Pinch to taste)
• Pepper (Pinch to taste)
• Half a cup of White Wine

Ingredients for the Gravy:

• 4 tbsp. Half a stick of Butter 
• 2 tbsp. Flour
• 1 cup Water

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit.
2. Open your Poussin Rouge and extract the giblet pack containing the bird's liver and neck from the cavity.
3. Lightly coat your Poussin Rouge bird with Olive oil and then sprinkle Salt and Pepper around and inside the bird. You may do this with the liver and neck of the bird as well.
4. Cook the bird, liver, and neck in the oven for 25 minutes at 425 degrees Fahrenheit.
5. Once cooked, deglaze the bird with half a cup of white wine and cook the for an additional 5 minutes. (Until internal temperature of the bird is 165 degrees Fahrenheit)
6. Plate the Poussin Rouge. (Optional: set the liver aside for the gravy)

(Optional) Making the Gravy:

1. Turn the stove on low medium heat.
2. Drop half a stick of butter in the same pan with the oil and wine the Poussin Rouge was cooked in. Let it melt.
3. As the butter melts, mix in the 2 tbsp of flour into the pan then stir.
4. As it simmers, chop up the liver and drop it in the pan. Mix.
5. Gradually pour the cup of water into the mix and stir steadily to render the gravy down.
6. Once the gravy is mixed, pour it over the poussin rouge.
7. Enjoy!

Check out the video demonstration of the recipe below!

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