Honey Roasted Poussin on Horseradish Beet Puree and

Name: Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poussin, cleaned and patted dry; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon Dijon; 1 tablespoon coarse black pepper; 5 large red beets, peeled and quartered; 2 heads garlic, peeled, kept in whole cloves; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 tablespoon horseradish; 2 tablespoons butter; 4 sliced shallots; 2 cups white wine; 1 lemon, juiced; 1/4 cup heavy cream; 2 tablespoons soy sauce; 1/2 pound butter, well chilled and cut up into 1/2-inch dice; White pepper, to taste; 1/4 cup chive batons, for garnish; Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Gar…

Servings: persons

4 poussin, cleaned and patted dry
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Dijon
1 tablespoon coarse black pepper
5 large red beets, peeled and quartered
2 heads garlic, peeled, kept in whole cloves
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon horseradish
2 tablespoons butter
4 sliced shallots
2 cups white wine
1 lemon, juiced
1/4 cup heavy cream
2 tablespoons soy sauce
1/2 pound butter, well chilled and cut up into 1/2-inch dice
White pepper, to taste
1/4 cup chive batons, for garnish
Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons.

1
Preheat oven to 550 degrees.
2
Mix the soy sauce, honey, Dijon and black pepper in a small bowl.
3
Liberally rub the poussin inside and out with the rub.
4
Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown.
5
Simultaneously, toss the beets, garlic and olive oil.
6
Season well with salt and pepper.
7
Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven.
8
May have to rotate the chicken for even coloring.
9
When chicken is fully browned, turn the oven down to 300 degrees.
10
Cover with foil to prevent burning.
11
Chicken will take another 15 to 25 minutes.
12
Beets will be done at the same time.
13
Check by opening the papillote and piercing a beet.
14
Should be soft.
15
Chicken is done when the wing can be moved back and forth with great ease.
16
Allow chicken to rest for 10 minutes before serving.
17
In a food processor, add the beet mixture and puree.
18
Add the horseradish and butter and check for seasoning.
19
Keep warm.
20
In a saucepan, add the shallots, wine and lemon juice.
21
Bring to a simmer and completely reduce the liquid.
22
Add the cream and soy sauce and bring to a simmer.
23
Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time.
24
Season with white pepper and check.
25
Keep warm in a ba

1213

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 poussin, cleaned and patted dry, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon Dijon, and more.

Yes, Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions