Poussin with Spiced Berry Sauce
recipe for Poussin with Spiced Berry Sauce comes from
the Cotswolds based soft drinks and sorbets producers.
Tucked away in the heart of the Cotswolds, the bottlegreen
factory is home to a team of expert winemakers that
use their acute understanding of the adult palate to
craft beautiful soft drinks and sorbets.
Kit and Shireen Morris established the company in 1989
with the dream of making English wine from the locally
the couple adapted their plans and instead used their
winemaking expertise to produce non-alcoholic drinks
using traditional production techniques and the finest
In the beginning Shireen would glue each labels onto
the bottles by hand. They would then be taken to the
local farmers market in South Woodchester and Nailsworth
to be sold to the people of Stroud and rural Gloucestershire.
Word soon spread of the exceptional taste and quality
of the bottlegreen Elderflower cordial, for which they
are still famous for. As the bottlegreen reputation
grew so did the bottlegreen team!
Now the companys range of award winning cordials,
sparkling pressés and sorbets are enjoyed across
the UK and in many countries around the world. The drinks
are much loved for their unique blend of intense flavours
and are equally praised for the stunning glass bottles
that make them so distinctive.
This recipe would be excellent with partridge. You
can also use other berries such as blackcurrants or
for Poussin with Spiced Berry Sauce
4 poussins (about 450g each)
1 medium orange, quartered
300ml hot chicken stock
Spiced Berry Sauce:
2 shallots, finely chopped
150ml red wine
4 tbsp Bottlegreen Spiced Berry Cordial
1 tsp corn flour
to make Poussin with Spiced Berry Sauce
the oven to 200°C / 180°C fan / Gas mark 6.
Rinse the poussin, and dry on kitchen paper. Season
inside the cavity of each poussin and then place a
portion of orange and three sprigs of thyme onto each.
Place poussin in a roasting tin, brush the birds with
oil, and then pour in the hot chicken stock. Cover
with foil and bake in the oven for 50 minutes. Remove
the foil and roast for an additional 15 - 20 minutes
until the poussin are golden.
start to make the sauce. Heat the butter in a medium
pan, add the shallots and cook gently until softened.
Pour in the wine, bring to boil and continue to boil
until reduced to about 4 tablespoons. Take the pan
off the heat.
the poussin from the roasting tin and keep warm in
the oven. Pour the juices into a separating jug. Once
settled, pour the juices through a sieve into the
saucepan, leaving behind the fat.
the sauce back to the boil and simmer 3 - 4 minutes
to reduce by about one-third. Stir in the Spiced Berry
Cordial and the blackberries. Blend in the corn flour
with a tablespoon of water, stir into the sauce, and
simmer for 2-3 minutes. Season if needed. Place a
poussin on each serving plate and spoon the berry
sauce around. Ready to serve.