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Le Chaudron recipe
Coquelet rôti aux agrumes
Citrus-roasted Cornish hens
⏱ 60 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4whole free-range poussins500 g / 18 oz each
2organic, unwaxed oranges
2organic lemons
1organic pink grapefruit
100 g (3½ oz)salted butter, softened
3 tbspacacia honey
1bunch of fresh thyme
4 clovesgarlic, crushed
2 tbspextra-virgin olive oil
- 4 whole free-range poussins 500 g / 18 oz each
- 2 organic, unwaxed oranges
- 2 organic lemons
- 1 organic pink grapefruit
- 100 g (3½ oz) salted butter, softened
- 3 tbsp acacia honey
- 1 bunch of fresh thyme
- 4 cloves garlic, crushed
- 2 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the hens out of the fridge 1 hour before cooking so they come to room temperature and cook evenly.
- Finely zest the oranges, lemons and grapefruit on a Microplane.
- Juice half the citrus for the marinade and cut the other half into wedges for roasting.
- In a bowl, work the softened butter with the zest, acacia honey, crushed garlic and thyme leaves.
- Brush each hen generously with the citrus butter and tuck citrus wedges inside.
- Put the hens in the roasting pan, pour the citrus juice over and roast at 200 °C (400 °F).
- Roast for 45 minutes, basting every 15 minutes, then let rest for 10 minutes under foil.
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