Poussins with Garlic Recipe

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Poussins with Garlic Recipe

(Delicious poussins dish with mild, nutty flavor of a garlic purée

combines with piquant herbs and orange recipe)

Ingredients:  Serves 4,  Oven: Preheated to 200°C

2 oven-ready poussins, each about 1¼ lb (550 g)

1 tablespoon olive oil

4 fl oz (115 ml) red wine vinegar

1 bay leaf

½ level teaspoon dried thyme

½ level teaspoon dried rosemary

Finely grated rind and strained juice of 2 oranges

Freshly ground black pepper

2 whole heads of garlic

1 large orange

Sprigs of fresh rosemary to garnish

 

Method:

Put the poussins in a deep glass or china dish.  Mix the oil with the vinegar, bay leaf, thyme, rosemary and orange rind and season with pepper.  Pour the mixture over the poussins, cover and place in the refrigerator to marinate for 2-4 hours.  Turn the poussins several times to keep coated with marinade.  Wrap the garlic heads separately in foil, and cook them in the preheated oven for 25 minutes, or until tender.  Meanwhile, pare the rind thinly from the whole orange and cut into fine shreds.  Pare off the pith and outer membrane from the flesh with a sharp knife, then slice out the segments, cutting each free of the membrane on either side.  Work over a bowl to catch the juice.  Unwrap the garlic to cool, then remove the skins and crush the cloves to a paste with a fork.  Lift the poussins out of the marinade and pat dry with kitchen paper.  Carefully loosen the skin from the breast of each poussin, working from the neck end and pushing your fingers first along one side of the breast, then along the other.  Spread the garlic purée evenly under the skin with a round-ended knife.  Place the poussins breast down on the grill rack and place the grill pan on its lowest position so the poussins will not char.  Grill under a high heat for 10-12 minutes.  Turn the poussins over and cook for 10-12 minutes more, until golden brown and cooked through.  When they are pierced at the thickest part of the thigh with the tip of a knife the juice should run clear, not pink.  When the poussins are almost ready, simmer the finely shredded orange rind in the orange juice for 3-4 minutes.  Arrange the poussins on a heated serving plate and garnish with the orange segments, shreds and juice, and rosemary sprigs.  Divide the poussins with a sharp knife and give each diner a breast and a leg with some of the garnishes.  Leave the diners to remove the chicken skin for themselves.  Simple accompaniments such as french bread and a green salad suit the savory poussins.

 

Note:  If your grill has no alternative positions for the pan, halve the poussins just before cooking and grill breast side up, turning over after 10 minutes and again for 20 minutes.

 

Nutrient Value Per Serving:

240 calories

9 g total fat (2 g saturated fat)
13 g carbohydrates

1 g fiber

110 mg sodium

 

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