Whole Poussin

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.

These whole poussin have already been dressed for your convenience.

Store poussin frozen until you need them, then defrost completely before cooking.

Thawing Tips

Whole poussin can be roasted, grilled, or cooked rotisserie. They are often served as a single serving.

To impart additional flavor and moisture to poussin, you can brine them prior to cooking.

How to Brine Meat & Poultry

Poussin can also be separated into small legs, thighs and breasts using the same techniques you would use to cut up a conventional chicken.

How to Cut Up Poultry

Poussin Recipes

All Poultry Recipes

Recommended Cooking Temp: Poultry should be cooked to an internal temperature of 165 degrees.