Yes to Yummy

Poussin Bonaparte

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Just admit it: this is the cutest, goofiest chicken you have ever seen in your entire life. I mean, just look at it! It has a BACON. SASH. This is one classy bird, folks. And it’s SO easy to make.


Prep Time
Cooking Time
Total Time
Yield 8 servings

4 poussin (figure 1/2 a poussin per person)


2 big, fat, chunky carrots

2 tablespoons of melted ghee, butter, or coconut oil

4 strips of bacon


About an hour before you want to eat, take your poussin out of the fridge and pat each one dry with a paper towel. Rub salt all over their skins and in their cavities and let sit at room temperature for 45 minutes to an hour. (This will really help the flavors develop and tenderize the meat!)

Preheat the oven to 450 degrees and grease a large roasting pan with a little coconut oil or ghee. Set aside.

Take out the big, fat, chunky carrots. (They need to be tough to be able to hold up the poussin!) Cut off either end of both and slice in half width-wise, leaving you with four fairly strong pieces of carrot. Set aside.

Get your four salted-and-at-room-temperature poussin ready. Mount each bird on top of each piece of carrot, trimming off an inch or so at the bottom of the carrot until the poussin can stand up on its own. Place all four in the large roasting pan you already greased.

If you’re feeling fancy, wrap a strip of bacon from one of the poussin’s shoulders to its opposite hip. This will give each of your birds a little “sash!”

Roast for 45 minutes to an hour, or until a thermometer in the breast reaches 165 degrees and thigh reaches 175 degrees. The skin (or at least the top half) should be crisped at this point.

Let the poussin cool for at least five minutes before removing the carrots and serving. (You can eat the carrots, too–they’ll have amazing flavor!)

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