Poussin

Poussin is a small whole bird, sold and served as a single portion per bird. It cooks quickly and evenly, and because it’s served whole, it does the plating work for the kitchen.

What it is

A small whole bird from our game birds range, bone-in and supplied complete rather than jointed, sized specifically so that one bird equals one cover.

How it is prepared

Whole, spatchcocked, halved or butterflied, with marination to your own specification on request.

Typical trade use

This suits single-portion roasts, spatchcocked grill and charcoal service, and set-menu dishes where every plate needs to be identical. Whole Baby Chicken serves the same single-portion role if you’re comparing options. Where a smaller bird again is wanted, Quails is a step down in size, typically served several to a plate rather than one per cover.

Ordering notes

Spatchcocking flattens the bird so it finishes evenly across the whole piece. Confirm quantities and any marinating specification when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Is poussin the same as a small whole chicken?

It’s supplied and used the same way as our other small whole birds — Whole Baby Chicken serves an equivalent single-portion role, and which you choose largely comes down to your menu naming.

Can poussin be spatchcocked before delivery?

Yes — spatchcocking is a standard preparation option, prepared to order.

What if I need something smaller, for two or three per plate?

Quails are smaller again, and typically appear on starter or sharing-plate menus rather than as a single main-course portion.