Size:	Four Cornish Game Hens (13-15oz each), Four Poussin (13-14oz each), Four Squab (6-8oz each) - 12 birds total.
Features:	All Vegetarian Diet, Sub-Therapeutic Antibiotic & Hormone Free, Vacuum Packed in Pairs, Skin-on, Semi-Boneless, Raw, Frozen
Origin:	South Carolina

This sampler contains four birds each of three exciting specialty poultry varieties.

Squabs are young pigeons.  They are dark-meated, tender, high in protein, and low in fat.  Squab raised for human consumption are brought up on farms, as they have been in the Middle East and Asia for ages (squab were among the first birds domesticated).

Poussin, essentially young chickens, are often referred to as the “veal of chicken” for their delicate flavor and tender texture.  Even the thigh and drumstick meat on a pousson are considered white meat.

Cornish game hens are a special variety of young chicken that has been bred to be the perfect single-serving size. Juicy and tender, they also tend to be more plump than conventional chickens.

Partially boned poultry (aka “European style”) has its torso bones removed, but the bird still has its leg, thigh, and wing bones left intact for a better presentation. Semi-boneless birds are easier to stuff or butterfly.

Store semi boneless birds frozen until you need them, then defrost completely before cooking.

Thawing Tips

Cornish hens are almost always roasted and served whole.  Each Cornish game hen will provide a single, hearty serving.  

Cornish hens pair well with most ingredients commonly used with chicken.  In particular, chefs favor savory spices somewhat similar to those paired with squab, such as cumin, turmeric, cloves, ginger, cinnamon, paprika and green cardamom.

Squabs are each just the right size for a single serving.  Squab meat is best cooked no further than medium-rare, and pairs well with flavors like cinnamon, juniper berries, hazelnuts, peaches, wine vinegar, olives, garlic and rosemary. It’s often served with rice.

Poussin can be roasted, grilled or cooked rotisserie.  Poussin can be paired with any traditional chicken-friendly flavors, but its delicate flavor makes milder preparations (for example, simply roasted with herbs and butter) a particularly good choice.  Each poussin provides a hearty single serving.

Poussin Recipes

General Tips & Recipes:
Partially deboned birds are particularly well suited to stuffing.  They are also easier to split down the middle, reducing their cooking time.

How to Brine Meat & Poultry
Poultry Recipes

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