Cornish Game Hen (Poussin)

Cornish Game Hen (Poussin): Nutrition, History and Cooking Guide

The Cornish game hen — known as poussin in British and French culinary tradition — is a young chicken, typically slaughtered between four and six weeks of age, before reaching full market weight. The result is a very small bird weighing 400–600 g, with delicate, tender flesh and a mild, subtle flavour that suits refined preparations. In France, the poussin has long been used in haute cuisine for its elegantly small size and its suitability for individual serving — one poussin per person makes for an impressive and generous plate in restaurant cooking. In North America, the "Cornish game hen" is a trademarked name derived from the Cornish breed of chicken, and the birds are widely available in supermarkets. Despite the "game" name, they are domestically raised and have no relationship to wild game birds.

Nutritional Value of Cornish Game Hen / Poussin

Cornish game hen provides 116 kcal and 20 g of protein per 100 g, with 3.3 g of fat — lean, comparable to standard chicken breast. It provides complete protein, niacin, B6, selenium, phosphorus, and zinc. The small size means a whole poussin (around 400–600 g raw) provides an appropriate single portion of protein at minimal caloric cost.

Health Benefits

Poussin is a lean, high-quality protein source with a complete amino acid profile. Its low fat content makes it suitable for those managing caloric intake, and its nutrient profile mirrors that of other chicken preparations. As with all poultry, cook thoroughly to 75°C internal temperature. The delicate flavour makes it an excellent choice for those finding strongly flavoured meats challenging.

How to Select and Store Poussin

Look for plump, evenly coloured birds with no bruising or off smell. Poussin is typically sold vacuum-packed at good supermarkets and specialist butchers. Refrigerate for up to two days; freeze for up to three months. A 500 g poussin serves one person as a generous main course.

How to Cook Poussin

Poussin suits roasting, spatchcocking and grilling, stuffing and baking, and pot-roasting. To spatchcock, remove the backbone with scissors and flatten — this gives even, crispy results in 30–35 minutes at 220°C. For a classic roast, stuff the cavity with lemon, garlic, and thyme and roast at 200°C for 35–40 minutes. Poussin can be halved and grilled on the barbecue, or braised whole in wine and stock with vegetables for a complete one-pot meal.