Poussin in a roasting bag

Ingredients for 2 servings:

• 2 poussins
• 50 g butter
• 1 tsp honey (forest honey)
• Salt
• pepper
• Paprika powder, sweet and/or hot
• onion powder
• garlic powder
• Wine, white, dry
• Tomato(s), dried, to taste
• 1 bunch of soup vegetables
• Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

or: how I was able to convince my poultry-hating husband of the opposite

I adapt this recipe again and again, but this is basically the basic one. Preheat oven to 200°C. If using sun-dried tomatoes, soak them in white wine. If using soup vegetables, trim and cut them into 5cm pieces. Gently heat the butter and honey in the microwave until liquefied. Mix with the spices, adjusting the amount to taste. Sometimes I like more paprika, sometimes I mix sweet and hot paprika, sometimes I use just one type. Cut a roasting bag 20cm longer than the food, according to the instructions, place it on a baking sheet, and prepare as described: tie one side and, depending on the manufacturer, place the seam facing up. First, place one poussin in the bag and brush with plenty of the seasoned butter. Then place the second one next to it, making sure they are not touching, and brush it generously as well. Distribute the soaked tomatoes and/or soup vegetables around the chicks and pour in the wine (liquid is essential). Tie the roasting bag on the other side, cut a line as per the instructions, and place it in the oven with the baking tray so that the roasting bag is in the middle of the oven and under no circumstances touches the hot oven! After 45 – 60 minutes, the roasting bag should be fluffy and the chicks should be nice and crispy. Remove the tray from the oven, carefully cut open the bag (hot steam!!!), remove the chicks, arrange them on plates, remove the vegetables, and pour the stock into a saucepan. Thicken with a gravy thickener if desired, or purée the vegetables in the stock. Enjoy the chicks with the gravy and drink the same wine with them. Enjoy!