|Julian's Roasted Poussin|
|Ready for the Oven|
poussin (or Cornish game hens)
1 per person
baby Brussels sprouts
1 large clove per bird, plus 1/2 more per person
lemon (1/2 per person)
fresh thyme or rosemary
butter or duck fat, melted
Seasonings of your choice
Preheat oven to 425F degrees.
Make sure the birds are thawed if previously frozen and rinsed. Add 1/4 salt to a large pale of water big enough to hold the hens. Submerge them and let them soak in the brine for about 30 minutes. While they brine, cut up the baby potatoes into halves or quarters. They should be bite sized. Clean the Brussels sprouts by removing the dry end of the stem, cutting a cross deep into the bottom of the stem, and removing any loose or black leaves.
Place the potatoes and sprouts in a large roasting pan big enough for the poussin to roast on top. Peel the garlic and set aside one large clove per bird. With the remaining garlic (about a half clove per serving), chop it and sprinkle among the potatoes and sprouts. Sprinkle lightly with olive oil and toss to combine. Season with salt and pepper, and other favorite seasonings.
Dry the hens by blotting with a paper towel. Cut the lemons into quarter wedges. Use one to squeeze the juice inside the bird. Place the un-squeezed half into the cavity and add a whole garlic clove. Add a spring of thyme or rosemary to the cavity, and tie the legs closed. Tuck the tips of the wings under the breast.
Brush the trussed bird(s) with melted butter or duck fat. Season generously using salt, pepper your favorite seasonings and some of the fresh thyme or rosemary you selected for use in the cavity.
Place the birds on stop of the potato sprout mixture. Place in the preheated oven and roast for 40-55 minutes, until the juices run clear and an instant read thermometer inserted into the bottom area thigh reads 165F degrees. Turn halfway through cooking if needed for even browning and stir the vegetables a bit to stop them from sticking.
Remove from oven and let rest for 10-15 minutes. Serve.
|Ready to Serve|