Poussin with Peas and Carrots

Put the ingredients for the poultry stock together with 2 l water and boil uncovered for 2 to 3 hours (saucepan: 25 cm ø, 15 cm high).

Bring to the boil slowly, then do not skim, but let the stock clarify itself with the poultry protein.

If necessary, add vegetables only in the last half hour – the aroma will then remain fresher.

Gut the poussins, flame them, carve them into four pieces, cut away the fat and clean the bones a little.

Bring stock to a boil, put in chick parts and add cleaned carrots. Simmer or let simmer gently for 15 minutes.

Take out the meat, cook the peas in the stock.

Skin meat and remove from bones. Return to saucepan and reheat.

Arrange meat and vegetables nicely on two hot plates. Cover and keep warm.

Boil stock and blend with ice cold butter added in small pieces.

Season to taste, fold in finely chopped tarragon and drape the sauce over the dish.

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