Roasted Poussins With Fennel Food

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

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 FENNEL

Steps:

• Stuff the chicken cavities with the reserved fennel ribs, chopped, and truss the chickens. In a large heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat brown the chickens, patted dry and seasoned with salt and pepper, in batches, transferring them as they are browned to a flameproof roasting pan. Pour off all but 1 tablespoon of the fat and in the fat remaining in the skillet cook the sliced fennel over moderate heat, stirring, until it is golden and softened. Spoon the fennel around the chickens and add the wine and 1/2 cup of the water. Roast the chickens in the middle of a preheated 400°F. oven, basting them every 15 minutes and adding enough of the remaining 1/4 cup water as necessary to maintain about 1 cup pan juices, for 40 to 50 minutes, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer.
• Transfer the pan to the stove top. In a small saucepan heat the Pernod over moderately low heat until it is warm, ignite it, and pour it carefully over the chickens, letting the flames go out. Transfer the chickens to plates, and garnish each serving with a parsley sprig. Boil the pan juices until they are reduced to about 2/3 cup, season the gravy with salt and pepper, and transfer it to a gravy boat.

ROASTED FENNEL WITH PARMESAN

Steps:

• Preheat the oven to 375 degrees F.
• Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

GRILLED CORIANDER-PEPPER POUSSINS WITH LEEKS AND FENNEL

Steps:

• FOR THE POUSSINS: Toast coriander seeds in dry skillet over medium-high heat for 2 minutes, shaking occasionally. Crush coriander seeds, and combine with peppercorns and cilantro.
• Whisk together oil, citrus zest and juices, bay leaves, salt and 2 tsp, coriander mixture in a noncorrosive bowl. Rub over poussins. Cover and refrigerate overnight. (reserve remaining mixture, refrigerated, for another use).
• MAKE THE VEGETABLES: Place a steamer in a large pot filled with 2-inches of water. Bring to a boil. Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
• Meanwhile, heat butter in skillet over medium-high heat. Add leeks, and fennel, and cook until softened, about 8 minutes. Reduce heat to medium-low. Cover and cook until completely tender, but not caramelized, about 30 minutes.
• Preheat grill to medium-high. Remove poussins from marinade, and pat dry. Season with salt and pepper. Grill poussins, flipping once, until skin is golden brown and meat thermometer inserted into the thickest part (avoiding bone) registers 165F, about 12 minutes per side. Grill the artichokes until warmed through, about 5 minutes. Grill the lemon halves, cut side down, until marked, about 5 minutes.
• Arrange poussins and artichoke on top of leeks and fennel. Garnish with fennel fronds, lemons and bay leaves.

GRILLED CORIANDER-PEPPER POUSSINS WITH LEEKS AND FENNEL

Steps:

• For the Poussins: Toast coriander seeds in a dry skillet over medium-high heat for 2 minutes, shaking skillet occasionally. Crush coriander seeds, and combine with peppercorns and cilantro.
• Whisk together oil, citrus zests and juices, bay leaves, salt, and 2 teaspoons coriander mixture in a nonreactive bowl. Rub over poussins. Cover, and refrigerate overnight. (Reserve remaining coriander mixture, refrigerated, for another use.)
• Make the Vegetables: Place a steamer basket in a large pot filled with 2 inches water. Bring to a boil. Add artichokes and bay leaves; cover, and steam until just tender, about 20 minutes.
• Meanwhile, heat butter in a skillet over medium-high heat. Add leeks and fennel, and cook until just softened, about 8 minutes. Reduce heat to medium-low. Cover, and cook until completely tender but not caramelized, about 30 minutes.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Remove poussins from marinade, and pat dry. Season with salt and pepper. Grill poussins, flipping once, until skin is golden brown and a meat thermometer inserted into the thickest part (avoiding the bone) registers 165 degrees, about 12 minutes per side. Grill the artichokes until warmed through, about 5 minutes. Grill the lemon halves, cut sides down, until marked, about 5 minutes.
• Arrange poussins and artichokes on top of leeks and fennel. Garnish with fennel fronds, lemons, and bay leaves.