PARTY POUSSINS WITH FESTIVE COUSCOUS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the poussins, preheat the oven to 400 degrees F (200 degrees C).
- Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
- Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
- Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
- Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
- Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
- To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.
POUSSIN AL MATTONE
Steps:
- Preheat the oven to 300 degrees F.
- Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
- Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
- Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
- Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
- Arrange the poussin on a plate, and spoon the juices on top.
TIE ME UP POUSSIN WITH MADEIRA SAUCE
Steps:
- Preheat the oven to 450 degrees F.
- Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
- Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.
- After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.
30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
- Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.
POLLO AL MATTONE: CHICKEN UNDER A BRICK
Steps:
- Preheat oven to 400 degrees F.
- Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
- Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
- Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.
People also searched
More about "poussin sotto mattone or baby chicken cooked under a brick food"
CHICKEN UNDER A BRICK - LITTLE SUNNY KITCHEN
Web Aug 4, 2023 In Italian, this simple yet amazing roast chicken recipe is called “Pollo al Mattone”, which just means Chicken Under a Brick. The goal for this Italian baked …
From littlesunnykitchen.com
5/5 (15)Total Time 1 hrCategory Dinner, Main CourseCalories 325 per serving
From littlesunnykitchen.com
5/5 (15)Total Time 1 hrCategory Dinner, Main CourseCalories 325 per serving
POUSSIN "SOTTO MATTONE" OR BABY CHICKEN COOKED UNDER …
Web Jul 13, 2010 Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. …
From cookingchanneltv.com
Servings 4Total Time 3 hrs 10 minsCategory Main-DishCalories 962 per serving
From cookingchanneltv.com
Servings 4Total Time 3 hrs 10 minsCategory Main-DishCalories 962 per serving
POLLO AL MATTONE (ITALIAN ROAST CHICKEN UNDER A BRICK)
Web Apr 27, 2023 Italian. Gluten-free Mains. Roasted Chicken. Pollo al Mattone (Italian Roast Chicken Under a Brick) For the crispiest skin in no time at all, roast or grill your …
From seriouseats.com
Ratings 2Calories 348 per servingCategory Mains
From seriouseats.com
Ratings 2Calories 348 per servingCategory Mains
HONEY BUTTER ROASTED POUSSIN (SPATCHCOCK STYLE)
Web Dec 15, 2023 Faster than a whole chicken and with less guesswork - especially when prepared in the spatchcock style, also known as butterflying. This post will give you all the information you need to …
From cristinaskitchen.com
From cristinaskitchen.com
ITALIAN GRILLED BRICK CHICKEN RECIPE - WHAT DAD COOKED
Web A traditional Italian way of cooking chicken under a brick. Enjoy this simple succulent grilled brick chicken recipe rosemary, spinach and garlic.
From whatdadcooked.com
From whatdadcooked.com
SUMPTUOUS POUSSIN CHICKEN > LOVE FRENCH FOOD
Web Feb 25, 2024 Add the poussin, cover and leave to cook over a gentle heat for 25 minutes, and then, 10 minutes before the end of cooking, add the olives. Serve in a dish with the tomato sauce, and sprinkle with basil.
From lovefrenchfood.com
From lovefrenchfood.com
CRISPY CHICKEN THIGHS UNDER A BRICK - HOW TO MAKE …
Web Jun 12, 2021 This method of cooking chicken under a brick, also known as pollo al mattone in Italian, is one that dates back many centuries to Tuscany, where cooks would prepare chicken under terra-cotta tiles.
From food52.com
From food52.com
POUSSIN EN COCOTTE – BABY CHICKEN ROASTED WITH VEGETABLES
Web Feb 11, 2019 Sometimes it’s such simple dishes like this homey classic, Poussin en Cocotte – Baby Chicken Roasted with Vegetables, that give the most satisfaction. The …
From priscillamartel.com
From priscillamartel.com
POUSSIN SOTTO MATTONE OR BABY CHICKEN COOKED UNDER A BRICK …
Web Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours …
From cooking-guide.com
From cooking-guide.com
RECIPE POUSSIN SOTTO MATTONE OR BABY CHICKEN COOKED UNDER A …
Web Recipe - Poussin Sotto Mattone or Baby Chicken Cooked Under a BrickINGREDIENTS: 4 poussin, backbone removed and wings Frenched 1 lemon 4 sprigs thyme Olive o...
From youtube.com
From youtube.com
CHICKEN UNDER A BRICK: POLLO AL MATTONE - OUR ITALIAN …
Web March 27, 2009. Chicken under a Brick: Pollo al Mattone. “Chicken under a brick” is a simple but very functional recipe that comes from Tuscany but has a southern Italian version that uses lots of lemon. The recipe is …
From ouritaliantable.com
From ouritaliantable.com
POUSSIN "SOTTO MATTONE" OR BABY CHICKEN COOKED UNDER …
Web 4 poussin, backbone removed and wings Frenched; 1 lemon; 4 sprigs thyme; Olive oil; 2 Japanese eggplants; 12 black mission figs; Salt; Pepper; Description. Food Network …
From recipebridge.com
From recipebridge.com
CHICKEN COOKED UNDER A BRICK RECIPE | EPICURIOUS
Web Dec 20, 2011 save recipe. This is the classic Italian dish known as pollo al mattone. Cooking chicken under a heavy weight results in an exceptionally crispy skin. …
From epicurious.com
From epicurious.com
POLLO AL MATTONE (CHICKEN UNDER A BRICK) - FORNO BRAVO
Web Instructions. After firing to pizza temperature, set up the grill in the oven’s landing. Spatchcock that chicken. Grind the garlic, black pepper, salt, and red pepper and …
From fornobravo.com
From fornobravo.com
CHICKEN UNDER A BRICK RECIPE | COOKING CHANNEL
Web Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, …
From cookingchanneltv.com
From cookingchanneltv.com
POLLA AL MATTONE BRICK CHICKEN RECIPE | D'ARTAGNAN
Web Home |. Chicken, Capon & Poussin. Chicken “Under a Brick” with Pan Jus. Yield Serves 4. RECIPE Ingredients. 1 Green Circle Chicken, about 3lbs, giblets removed. Kosher …
From dartagnan.com
From dartagnan.com
CHICKEN UNDER A BRICK (POLLO ALLA MATTONE) | RACHAEL RAY
Web May 12, 2023 Ingredients. One 3-pound chicken, spatchcocked (backbone removed and breastbone flattened and cracked) 3 tablespoons butter, softened. 4 cloves garlic, crushed and chopped or grated. Zest of 1 …
From rachaelrayshow.com
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search