Grilled Herbed Poussins Food

GRILLED HERBED POUSSINS

Steps:

• Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
• Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.

GRILLED LEMON-HERB POUSSINS

Steps:

• Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.
• Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.
• Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter under skin and massage skin from outside to spread butter evenly over breasts and onto legs.
• Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string. Brush birds with melted butter and season with salt and pepper.
• When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer inserted in fleshy part of a thigh registers 170°F, 45 to 55 minutes. Transfer birds to a platter and discard string, then let stand 10 minutes.