- Meat and poultry
- Roast chicken
- Garlic roast chicken
Lemon and rosemary infused poussin are basted with a wine and garlic stock. Crusty bread and a nice white wine complement this meal.
1110 people made this
- 4 poussin
- 3 tablespoons olive oil, divided
- salt and freshly ground black pepper to taste
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 24 cloves garlic
- 5 tablespoons white wine
- 5 tablespoons chicken stock
- 4 sprigs fresh rosemary, for garnish
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat oven to 230 C / Gas mark 8.
- Rub poussin with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting tin, and arrange garlic cloves around them. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 180 C / Gas mark 4. In a mixing bowl, whisk together wine, chicken stock, and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 25 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer to a platter, pouring any cavity juices into the roasting tin. Tent the birds with aluminium foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut them in half lengthwise and arrange on plates. Spoon sauce and garlic around the birds. Garnish with rosemary sprigs, and serve.
Reviews & ratingsAverage global rating:(1103)
Reviews in English (802)
by SHANNON GREEN
Altered ingredient amounts.This is absolutely wonderful. Since there are only two in my house, I made two poussin, but left the sauce the same and it turned out perfectly. If I used four, I would double the sauce because when I boiled the sauce down it was perfect for two. ABSOLUTLEY WONDERFUL. Thank you for a new favourite.-18 Jul 2008
Used different ingredients.we loved this recipe. I used a whole chicken instead and it turned out great. I did not use the lemons as suggested (did't have them) so I stuffed the bird with a whole onion quartered. I also doubled the white wine/chicken stock mixture. my only suggestion would be to put a little chicken stock in the tin with the cloves of garlic at the start so the garlic will not burn.-18 Jul 2008
Thanks for this lovely recipe! I made this for a Sunday lunch at my house and everyone really enjoyed it and insisted I make this again. I followed another reviewers advice and doubled the ingredients for the sauce and it was the perfect amount of gravy. I used lemon thyme, as I didn't have rosemary and it was lovely and fragrant. I thickened the gravy with a little cornflour (I turned the cornflour into a paste with a bit of the hot stock before adding so it didn't get lumpy). II served this with new potatoes and asparagus. I will definately be making this recipe again and again!-22 Jun 2009
- 1 3/4-ounce package dried porcini mushrooms
- 8 large garlic cloves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 5-pound veal shoulder clod roast, tied to hold shape
- 1/4 cup olive oil
- 2 pounds meaty veal neck bones
- 4 cups canned low-salt chicken broth
- 1/2 cup dry red wine
- 1/2 cup drained chopped canned tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
- Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
- Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.
Rack of Lamb recipe
Welcome to the first recipe for Easter Week 2021! We’re kicking off with a traditional choice of meat for Easter: lamb. Not just any old lamb, though. Today we’re going for the Rolls Royce of cuts, rack of lamb!
Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason. The meat in a rack of lamb is amongst the most tender and juicy on the animal, while still retaining plenty of flavour.
Properly frenched (ie. trimmed for presentation), a whole rack of lamb makes for a seriously impressive centrepiece and screams luxury. If you’re wanting to turn a meal into an occasion, it’s hard to go past serving a rack of lamb to your lucky guests!
Rosemary Garlic Marinade for Rack of Lamb
I believe the better the meat, the less you should do to it, to allow the meat itself to really shine. And thus today we’re going with nothing more than a very simple and classic rosemary garlic marinade, and a little butter baste to finish.
To serve, what could be more perfect to play against the richness of lamb than a fresh and zingy Salsa Verde? When you have meat this good, simple really is best!
Salsa Verde is an excellent sauce choice for lamb – for both colour and flavour pairing!
Roast Poussin with Garlic & Herb Crème Fraîche
Sign up and be the first to hear about exclusives, promotions and more!
D'Artagnan 100% Guarantee
Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Learn more.
French Onion-Braised Lamb With Garlic and Rosemary
Apple cider vinegar cooks down with onions until caramelized to flavor the lamb with a sour-sweet flavor enhanced by aromatic rosemary. If the lamb you buy is boneless, aim for around 3 pounds in weight. If it’s bone-in, aim for around 4 pounds. This preparation also works well with the same cut of beef or pork.
Heat the oven to 350 degrees. Keep a heatproof bowl nearby. Season the lamb liberally with salt and pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it begins to shimmer. Add the lamb and cook, turning every 6 to 8 minutes or so, until the meat is evenly golden brown all over, about 20 minutes total. Transfer the lamb to a plate, and if there is more than 1 tablespoon fat in the pot, pour off the excess into the heatproof bowl.
Return the pot to medium heat and add the remaining 1 tablespoon olive oil. Add the onions, season with salt, and cook, stirring occasionally and scraping the bottom of the pot to keep the browned bits from burning, until uniformly soft and translucent, 16 to 18 minutes. The onions will be browned, but that color will be from the browned bits on the bottom mixing with their moisture, not from caramelization. Add the wine and cook, stirring, until evaporated, about 3 minutes. Stir in the garlic cloves and rosemary and cook for about 1 minute more.
Pour in the vinegar and broth and stir, scraping the bottom of the pot to pick up the browned bits. Return the lamb to the pot and bring the liquid to a simmer. Cover the pot, and place it in the oven. Cook for 3 hours the meat should easily fall apart when prodded with a spoon, and the onions will have reduced to a sludgy sauce.
Transfer the lamb to a serving platter it will be very tender and may fall apart, so be careful when lifting it. Using tongs, twist and break apart the meat into large chunks and remove and discard the interior bone. Spoon the onions and garlic around the meat, sprinkle everything with a hefty pinch of flaky salt and serve.
- 3 (450g) Red Royale potatoes, cut into wedges lengthways
- 6 chicken pieces on the bone
- 1 bunch Dutch carrots, trimmed, peeled 200 g baby carrots
- 8 brussels sprouts, halved
- 8 large garlic cloves
- 1/4 tsp ground paprika
- 2 tsp rosemary, chopped
Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.
Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.
- 1 (3-pound) 5-rib bone-in center-cut pork loin roast
- 1 tablespoons kosher salt
- 1/2 cup unsalted butter (4 ounces)
- 3 medium garlic cloves, smashed
- 1 rosemary sprig
- 1/3 cup water
- 1/4 cup fresh lemon juice
Preheat oven to 375°F. Trim excess meat from bottoms of exposed rib bones on pork roast, and reserve for another use. Score fat on pork in acrosshatch pattern. Rub all sides of pork evenly with salt.
Place pork, fatty side down, in a cast-iron skillet cook over medium-low, pushing pork down using a spatula to ensure even cooking, until fat renders and bottom side is browned, 15 to 20 minutes. Flip pork bone side down. Add butter to skillet cook until foamy, 30 seconds to 1 minute. Stir in garlic and rosemary sprig. Baste melted butter over pork.
Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, 45 to 55 minutes, removing skillet to baste pork with butter mixture every 10 minutes. Remove skillet from oven. Transfer pork to a wire rack set over a baking sheet let rest 15 minutes.
Return butter mixture in skillet to stovetop heat over medium-low. Add 1/3 cup water to skillet cook, stirring constantly and scraping bottom of skillet to loosen browned bits, until liquid is slightly reduced, about 30 seconds. Add lemon juice cook, stirring constantly, until incorporated, about 30 seconds. Remove and discard rosemary sprig.
Slice pork between bones, and arrange on a platter. Pour sauce over pork.
- 1 Tbs. sherry vinegar
- 1 Tbs. pure maple syrup
- 1 tsp. fresh lemon juice more to taste
- 1/4 cup extra-virgin olive oil
- 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
- 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
- 10 large cloves garlic, peeled and halved lengthwise
- 3 4-inch rosemary sprigs
- Kosher salt
- 1 Tbs. unsalted butter
- 1 whole chicken
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 sprigs rosemary
- 3 cloves garlic, peeled
- 1 lemon, halved
Preheat the oven to 450 degrees F (230 degrees C).
Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
Place the chicken on a roasting rack set inside a roasting pan.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Real Talk: What the heck is a “palmier”, anyway? These French pastries (pronounced “pahlm-yay” in case your friends ask) are traditionally lacquered with sugar, then rolled up. They’re also adorably called “elephant ears.” We filled these palmiers with a garlic-rosemary blend to make them less dessert-y. The cook time for the garlic is correct—just be sure to cook it over super-low heat.
Preheat oven to 400°. Cook garlic and oil in a small saucepan over low heat until garlic is bubbling around the edges but not taking on color, about 2 minutes. Continue to cook until garlic is softened and tender and your kitchen smells like garlic, 15–20 minutes. Add rosemary, red pepper, and a few generous pinches of salt and increase heat to medium. Cook, stirring occasionally, until rosemary is fragrant and garlic is golden, about 2 minutes. Be patient and let everything cool. Mash garlic mixture with a fork or potato masher to a coarse paste. There’s your filling!
Roll out pastry on a lightly floured surface just to smooth out any creases. If you’re using a package of pastry that has 2 sheets, simply stack the sheets and roll out to a rectangle between ¼"–⅛" thick. Smear garlic mixture over pastry in an even layer, spreading to edges (a small offset spatula is good for this).
Okay, here comes the fun part: With 1 long side facing you, fold both long sides in toward the center line so the edges meet in the middle (do not overlap) press down gently to flatten. Brush exposed pastry with egg wash (which is just a beaten egg that will make the dough a beautiful color after baking). Now roll the sides you just folded lengthwise toward the center to form a double-spiral log with a seam running down the middle. Squeeze all along length of log to adhere. Roll whole log away from you 90° so seam is facing away from you. Trim about ½" off 1 end to clean up the edge, then slice log crosswise into ½"-thick pieces (you should have about 15).
You’re almost done! Transfer pieces cut side up to a parchment-lined baking sheet, spacing about 2" apart. Brush outside edges of pastry with egg wash, avoiding cut sides on top. Chill until pastry is firm, 10–15 minutes.
Bake palmiers 10 minutes, then reduce oven temperature to 350° and continue to bake until puffed and golden all over, 20–30 minutes. Let cool before serving.
Do Ahead: Palmiers can be baked 8 hours ahead. Let cool, then cover with plastic and let sit at room temperature until ready to serve.
How would you rate Savory Palmiers with Roasted Garlic and Rosemary?
This recipe turned out pretty well! When making the garlic filling, I used very low heat and the specified cooking time, but the garlic ended up over-fried -- basically small pieces of hard garlic sitting in olive oil, rather than a paste. To salvage it, I drained the olive oil and mixed the garlic/rosemary/chili flake mixture into 4 oz of cream cheese, and spread that over the puff pastry. Turned out very tasty, though I would refrain from adding salt if you combine with cream cheese.
I will make this recipe again with one major change: don't combine 2 sheets of pastry. Although the directions say if there are 2 sheets of pastry, stack them and continue. This is so wrong if you are using Pepperidge Farms puffed pastry sheets. I followed the recipe exactly and there was just too much pastry for the amount of filling. I will try this again with one sheet and see how that comes out. I used a round-headed potato masher but the filling didn't become a cohesive paste. There was a paste but a lot of unincorporated olive oil. Also, I tried one of the palmiers after it cooled a little and it was pretty good however, when they came to room temperature, they were not as good. Best served warm, in my opinion.
Watch the video: Garlic Rosemary Chicken. Delish (October 2021).