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Poussin
A small immature chicken, sometimes called a spring chicken. As the bird is only four to six weeks' old, the flavour has not developed and there is not much flesh on the bones, but one bird is perfect for a single serving. Poussins benefit from a rich stuffing to add flavour.
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Hot Tips
In a pickle
If you want to pickle your own fish or cucumbers, it’s essential your jars and lids are properly sterilised before sealing to avoid spoilage. Preheat the oven to 120°C and line a baking tray with a clean tea towel. Wash the jars and lids in hot soapy water, then place in a large saucepan of cold water and bring to the boil over high heat. Reduce the heat to medium and simmer gently for 10 minutes. Using metal tongs, carefully remove the jars and lids from the water and place upside down on the lined tray. Place in the oven for 15–20 minutes or until dry. Alternatively, place the jars and lids in the dishwasher and run on the hottest cycle. This is a good option if you’re using rubber seals or plastic lids. As a rule, hot preserves should go into hot jars and cold preserves into cold jars.
Glossary
Vichyssoise
A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives. The name is also used to refer to any cold soup based on potatoes and another vegetable.
