What is poussin?

Poussin, the other (other) white meat. Smaller than a spring chicken, poussin is a very young bird (less than 28 days old) that has been called the veal of the chicken family.

Benefits, in addition to its pleasing texture and delicious taste, include the fact that it allows the chef many options for preparation and presentation. It does not have too many bones and very little fat, so it's easy to cut on your plate, and it can easily be stuffed (with such things like crab and/or shrimp, cheese, sun dried tomatoes, etc., hint hint). It is a nice portion size, about the size of a closed fist (6-8 ounces), and it's far more interesting than *just* chicken (which is a common wedding dish, it seems, precisely because it doesn't elicit strong opinions one way or the other).

We hope you enjoy the poussin at our wedding, but don't hesitate to let us know if you have any allergies, health needs, are vegetarian or vegan, etc., so we can make sure everyone's happy with their meal!