THYME-ROASTED POUSSIN
Steps:
- Preheat the oven to 500 degrees.
- Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
- Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
- On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.
ROASTED POUSSINS WITH ANISEED, THYME AND ORANGE ZEST
Provided by Amanda Hesser
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place the poussins in a roasting pan, and bring to room temperature.
- In a small bowl, stir together the thyme leaves, orange zest, aniseed, mustard and olive oil. Add salt and pepper. Spread a little of the mixture inside the birds. Place two onion quarters inside each bird. Spread remaining mustard paste on skin.
- Roast until birds' thigh juices run clear, 1 hour to 1 hour 10 minutes. Remove birds to cutting board and let rest 10 minutes.
- To prepare gravy, place roasting pan over medium-high heat, and add the vermouth. Using a wooden spoon, scrape up pan drippings. Bring vermouth to a boil. Add 1/2 cup water; bring to boil. Stir in the cream. Taste, and adjust seasoning. Carve birds. Serve, passing gravy on side.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED POUSSIN WITH OREGANO, ORANGE & SHERRY
An exotic main with only five ingredients
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the poussin in a roasting tin, drizzle with the oil, sprinkle over the oregano and season with some salt and pepper.
- Roast for 15 mins, then add the zest from one of the oranges, then squeeze the juice from both. Sprinkle over the birds with the sherry. Return to the oven and roast for a further 20-25 mins.
Nutrition Facts : Calories 549 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 45 grams protein, Sodium 0.67 milligram of sodium
LAVENDER AND THYME ROASTED POUSSINS
As soon as the year's first leaves unfurl, many Parisians start planning their annual pilgrimage to the lavender fields of Provence. In this recipe, the lavender may be omitted if desired; however, its aroma and flavor embody a French spring. Do not use lavender flowers treated with essence for these roasted birds.
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.
- Preheat oven to 475° F.
- Discard gizzards from birds and trim necks flush with bodies if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into sixteen 1/4-inch-thick slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.
- Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.
- Transfer birds to a platter and loosely cover with foil to keep warm. Add Sauternes to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup.
- Garnish birds with herbs and serve with jus.
LEMON ROAST POUSSIN WITH SPRING VEGETABLES
Take your cooking up a notch with Gordon's smart take on roast chicken
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 18
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Season the inside of the poussins generously with salt and pepper, then stuff each with a garlic clove, half a bunch of thyme and a lemon half.
- Sit the birds in a shallow roasting dish. Smother generously with butter, then season the skin with sea salt and black pepper. Roast in the oven for about 40 mins.
- While the birds are roasting, prepare the accompaniments. For the braised peas and lettuce, heat a frying pan and add a drizzle of oil. Sizzle the bacon for 2 mins until starting to crisp. Turn down the heat a little, toss in the onions, then continue to cook for 6-7 mins until they are golden.
- Pour the chicken stock into the pan, simmer for 2 mins, then scatter in the peas and cook for 2 mins more. Lastly, stir in the lettuce and cook for 1 min until just wilted, then set aside.
- For the spring vegetables, bring a large pan of salted water to the boil and have a bowl of iced water at the ready. In batches, boil all the veg (except the radishes), then transfer to the iced water. The courgettes will take 3 mins, the carrots and leeks 2 mins. Drain the vegetables, then lay them on kitchen paper to dry.
- Heat a drizzle of olive oil in another frying pan, then stir-fry the vegetables until just starting to colour. Add the vinegar, lemon zest and a little seasoning. Turn off the heat, toss through the radishes, then drizzle with a little more oil.
- Check if the poussins are cooked by inserting a skewer or small knife between the leg and the breast; if the juices are pink, give the bird an extra 5-10 minutes in the oven. Once ready, remove the poussins from the dish and leave to rest, upside down, for 10 mins (this keeps the breasts from drying out). To make a simple gravy, remove the lemon halves from the poussins, squeeze into the juices in the roasting dish, then whisk together.
- Strain the lemony juices into a jug. You are now ready to carve the birds and plate up.
- Using a sharp knife, cut through the thigh joint and remove the leg. Cut each leg through the joint to separate the drumstick from the thigh. Carefully carve the breasts away from the bone, cutting through the joint to leave the wing attached. Carve each breast into 2 pieces so each portion has 2 pieces of leg and 2 pieces of breast.
- Spoon a mound of the braised peas and lettuce into the centre of 4 large, shallow, bowls. Neatly assemble a 'nest' of vegetables around the lettuce. Pile the carved poussin on top of the lettuce, giving each serving the same amount of meat. Pour over the lemony sauce and serve straight away.
Nutrition Facts : Calories 553 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.79 milligram of sodium
ROAST POUSSINS WITH WILD MUSHROOM SAUCE
Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 14
Steps:
- First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
- Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn't essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.
Nutrition Facts : Calories 839 calories, Fat 64 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium
More about "roasted poussins with aniseed thyme and orange zest food"
ROASTED ASPARAGUS WITH ORANGE ZEST AND THYME - AN …
From anappetizinglife.com
ASTRAY RECIPES: BASIL AND THYME ROASTED POUSSINS
From astray.com
ROAST POUSSIN WITH PICKLED RADISHES RECIPE | BBC …
From bbcgoodfood.com
ROASTED POUSSINS WITH ANISEED, THYME AND ORANGE ZEST
From diningandcooking.com
DRY VERMOUTH RECIPES - NYT COOKING
From cooking.nytimes.com
YOTAM OTTOLENGHI’S VEGETARIAN CHRISTMAS: RICE PIE, STICKY SPROUTS …
From theguardian.com
THYME, OREGANO AND CITRUS ROASTED POUSSINS
From countrylife.co.uk
LAVENDER AND THYME ROASTED POUSSINS - HONEST …
From honestcooking.com
POUSSIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ANISEED RECIPES - NYT COOKING
From cooking.nytimes.com
POUSSINS RECIPES - NYT COOKING
From cooking.nytimes.com
POUSSIN RECIPES JAMIE OLIVER
From tfrecipes.com
WHOLE ROAST POUSSIN RECIPES
From tfrecipes.com
ROAST POUSSIN WITH LEMON, ORANGE & GARLIC - GREAT …
From greatbritishfoodawards.com
EASY AND DELICIOUS ORANGE, ANISE AND THYME ROASTED …
From makeitgrateful.com
POUSSIN ROASTED WITH HONEY, SAFFRON AND ORANGE - THE …
From smh.com.au
ROAST POUSSIN WITH ANCHOIADE RECIPE - BBC FOOD
From bbc.co.uk
LEMON AND THYME ROASTED POUSSIN - COOKTOGETHERCOOKTOGETHER
From cooktogether.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