89 © 2017 2019 WHOLE Approx. 15/18oz Whole poussin are a great roasting bird, though they can also be separated into small legs, thighs, and breasts for use in other dishes. BUTCHER INFORMATION: Dressed, oven ready. (Giblets not included.) COOKING/PLATING TIPS: Excellent roasted in the oven or rotisserie. Poussin can be paired with any traditional chicken-friendly flavors, but its delicate flavor makes milder preparations (for example, simply roasted with herbs and butter) a particularly good choice. Each poussin can be served as a single serving. MENU TYPE: Low to Medium Price Point. Poussin is often found on (but is not limited to) French & fine dining menus. SEMI-BONELESS Approx. 13/15oz Semi-boneless poussin are an excellent choice for stuffed applications. BUTCHER INFORMATION: All bones removed except leg & drumette. COOKING/PLATING TIPS: Poussin can be paired with any traditional chicken-friendly flavors, but its delicate flavor makes milder preparations (for example, simply roasted with herbs and butter) a particularly good choice. Each poussin can be served as a single serving. MENU TYPE: Low to Medium Price Point. Poussin is often found on (but is not limited to) French & fine dining menus. POUSSIN Poussin are young chickens (modeled after French spring chickens) with a delicate flavor, tender, moist texture and all white meat. They have been called “the veal of chicken.” • Fed All Vegetarian & Spring Water Diet • No Sub-Therapeutic Antibiotics, Chemicals or Hormones • Raised in South Carolina