Hamburger Stubenküken (poussins) from the Tray

Name: Hamburger Stubenküken (poussins) from the Tray
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 piece poussins (approx. 500 g each, oven-ready); 2 tsp salt; pepper to taste; 60 g soft butter or margarine; 2 tsp dried thyme; 1 piece unwaxed lemon; 800 g small waxy potatoes; 2 piece red onions; 3 clove garlic; 2 tbsp rapeseed oil; 150 ml chicken stock

A German classic from Hamburg: Stubenküken, meaning very young and particularly tender chickens, have always counted as a Hanseatic speciality. On the tray they cook together with small potatoes, red onions and garlic, which soak up the savoury roasting juices. Under the crisp skin sits a herb mixture of thyme and lemon zest.

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Cook time

70 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

966 kcal

Calories

57 g

Protein

65 g

Fat

35 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.70 · ~€0.95/serving

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Instructions

1
Preheat the oven to 200 °C, top and bottom heat.
2
Mix the soft butter or margarine with the thyme, the grated zest of the unwaxed lemon and a little salt to make a herb butter. Then squeeze the lemon.
3
Pat the poussins dry and carefully loosen the skin over the breasts with your fingers. Spread the herb butter underneath and over the outside of the skin, season the birds with salt and pepper and drizzle them with the lemon juice.
4
Wash and halve the potatoes, cut the red onions into wedges and crush the garlic. Toss everything with the rapeseed oil on a deep baking tray and salt it lightly.
5
Set the poussins breast side up on the vegetables and pour the chicken stock in at the edge of the tray.
6
Slide the tray onto the middle shelf and roast the birds until golden brown, basting them once with the roasting juices.
7
At the thickest point the temperature should have reached 75 °C and the juices should run clear. Leave the birds to rest before serving.