Partially Boned Poussin

Partially boned poussin (aka European style poussin) has its torso bones removed, but the bird is still whole. Semi-boneless birds are easier to stuff or butterfly.

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.

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

Thawing Tips

Partially deboned poussin is a great choice for stuffed bird applications. They can be roasted, grilled, or cooked rotisserie. Whole poussin 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 Recipes

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