- What Is a Poussin Chicken? - Chefs Resource
A poussin, pronounced poo-san, is a young, small chicken, typically under 28 days old Characterized by its tender meat and delicate flavor, the poussin is often roasted whole and served as an individual portion, making it a popular choice for elegant dinners and special occasions
- Poussin (chicken) - Wikipedia
In Commonwealth countries, poussin (pronounced ˈpuːsæn is less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz)
- What Is Poussin? A Guide to Its Taste More - eathealthy365. com
In short, poussin is a very young chicken, prized for its incredibly tender meat and delicate, mild flavor Think of it as the veal of the chicken world Unlike a standard roaster, which has a more robust and distinctly “chicken-y” taste, poussin offers a subtler, more refined dining experience
- POUSSIN definition and meaning | Collins English Dictionary
Definition of 'poussin' poussin in British English (French pusɛ̃ ) noun a young chicken reared for eating
- poussin, n. meanings, etymology and more | Oxford English Dictionary
Factsheet What does the noun poussin mean? There is one meaning in OED's entry for the noun poussin See ‘Meaning use’ for definition, usage, and quotation evidence
- poussin - Definition, Meaning Synonyms - Vocab Dictionary
In French cuisine, poussin is often cooked whole and served with a sauce Poussin refers to a very young chicken, known for its tender meat and delicate flavor
- Poussin Definition Meaning | YourDictionary
He was remarkable as a painter of decorative landscapes and classic ruins, somewhat in the style of Canaletto, but without his delicacy of touch; he appears also to have been influenced by Nicolas Poussin
- What is Poussin? - Menu Explain
It is a popular dish in French cuisine and is often roasted or grilled Poussin is rooted in French culinary traditions where it is prized for its delicate taste and tender meat The use of young poultry in cooking is common in French cuisine, which values delicate flavors and textures
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