Maple Sugar Glazed Roasted Poussin Recipe

Name: Maple Sugar Glazed Roasted Poussin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup maple sugar, or 1/3 cup maple syrup; 3 shallots, finely chopped; 1 tablespoon unsalted butter; 1 tablespoon Dijon-style mustard; 1/4 cup apple cider vinegar; 1/4 cup water; 4 chickens, 14 to 18 ounces each; 1/4 pound unsalted butter, softened; 1 small apple (such as Granny Smith), cored and diced small; 1 small onion, diced small; Small bunch of fresh thyme; 6 parsley sprigs; Kosher salt and freshly ground pepper to taste; Vegetable oil for frying

Servings: persons

1 cup maple sugar, or 1/3 cup maple syrup
3 shallots, finely chopped
1 tablespoon unsalted butter
1 tablespoon Dijon-style mustard
1/4 cup apple cider vinegar
1/4 cup water
4 chickens, 14 to 18 ounces each
1/4 pound unsalted butter, softened
1 small apple (such as Granny Smith), cored and diced small
1 small onion, diced small
Small bunch of fresh thyme
6 parsley sprigs
Kosher salt and freshly ground pepper to taste
Vegetable oil for frying

1
To make glaze, mix together all the ingredients in a small saucepan and bring to boil.
2
Continue boiling 3 minutes.
3
Remove from heat and allow to sit at room temperature until ready to use.
4
Preheat oven to 450 degrees.
5
Loosen skin on each chicken by gently working index finger from a small separation in the front toward the back.
6
Spread a small pat of butter about the size of your fingertip on each side of each chicken breast.
7
Mix remaining butter with chopped apple, onion, thyme and parsley and loosely stuff an equal portion of the mixture into cavity of each bird.
8
Trim off wing tips and any other extraneous parts, like the neck.
9
Truss chickens and season with salt and pepper.
10
Heat two 10-inch frying pans to medium-high heat.
11
Add enough vegetable oil to just cover the bottoms.
12
Sear birds on all sides until golden brown, about 10 minutes.
13
Place chickens on rack in a roasting pan.
14
Brush each with maple sugar glaze and roast 8 minutes.
15
Remove and brush with glaze once again.
16
Put chickens back in oven 7 minutes longer.
17
Remove from oven and let birds rest at least 5 minutes before serving.

623

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 14 ingredients. The key ingredients include: 1 cup maple sugar, or 1/3 cup maple syrup, 3 shallots, finely chopped, 1 tablespoon unsalted butter, 1 tablespoon Dijon-style mustard, and more.

Yes, Maple Sugar Glazed Roasted Poussin 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!

Maple Sugar Glazed Roasted Poussin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions