Roasted Poussins With Green Wheat Stuffing Recipes

ROASTED HAMILTON POUSSIN WRAPPED WITH STREAKY BACON AND STUFFED WITH POTATOES AND SAGE

Steps:

• Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time the chicken should be looking as handsome as its inventor and the skin should be crisp and golden.
• At this point lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. (Another nice option at this point is to add a little cream to the gravy which works really well.) Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.

ROASTED POUSSINS WITH GREEN-WHEAT STUFFING

Steps:

• Make green-wheat stuffing:
• Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total. Drain well in a sieve.
• Cook wheat, uncovered, in a 3- to 4-quart pot of salted boiling water , stirring and skimming occasionally, until just tender, 12 to 15 minutes; drain well in a sieve and transfer to a bowl.
• While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes. Add coriander, ginger, cinnamon, salt, and pepper; cook, stirring, 1 minute more; stir into drained wheat with currants and pine nuts. Cool stuffing completely, about 20 minutes.
• Stuff and roast poussins:
• Put oven rack in middle position and preheat oven to 450°F. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. Sprinkle salt and pepper inside and outside of birds, then stuff each body cavity with 1/2 cup stuffing. Spoon remaining stuffing into a small baking dish and cover with foil, then set aside. Tie legs together with string and arrange poussins, without crowding, on rack in pan. Brush melted butter generously over poussins, reserving remainder for basting.
• Roast poussins, basting occasionally, until deep golden, 30 to 35 minutes. Reduce oven temperature to 375°F and roast until a thermometer inserted into a thigh (avoiding bone) registers 180°F, and into the stuffing, 165°F, about 10 to 20 minutes more. Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.
• Make jus:
• Remove rack from pan and tilt pan so fat and juices accumulate in one corner. Carefully spoon off almost all of fat. Straddle pan across 2 burners; add broth and water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Transfer to a 1- to 2-quart saucepan and simmer until reduced to about 1/2 cup, 3 minutes. Stir cornstarch mixture; stir into sauce and simmer 1 minute. Add lemon juice; season with salt and pepper to taste, then pour jus through a fine-mesh sieve into a gravy boat. Cut off string and serve poussins with jus and additional stuffing.
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MAPLE SUGAR GLAZED ROASTED POUSSIN

Steps:

• To make glaze, mix together all the ingredients in a small saucepan and bring to boil. Continue boiling 3 minutes. Remove from heat and allow to sit at room temperature until ready to use.
• Preheat oven to 450 degrees. Loosen skin on each chicken by gently working index finger from a small separation in the front toward the back. Spread a small pat of butter about the size of your fingertip on each side of each chicken breast.
• Mix remaining butter with chopped apple, onion, thyme and parsley and loosely stuff an equal portion of the mixture into cavity of each bird.
• Trim off wing tips and any other extraneous parts, like the neck. Truss chickens and season with salt and pepper.
• Heat two 10-inch frying pans to medium-high heat. Add enough vegetable oil to just cover the bottoms. Sear birds on all sides until golden brown, about 10 minutes.
• Place chickens on rack in a roasting pan. Brush each with maple sugar glaze and roast 8 minutes. Remove and brush with glaze once again. Put chickens back in oven 7 minutes longer.
• Remove from oven and let birds rest at least 5 minutes before serving.

GREEN WHEAT AND ROASTED VEGETABLES WITH HERB SALAD

Steps:

• For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf. Stir, cover and cook, stirring occasionally, until tender, about 5 minutes. Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes. Add broth or water, and season to taste with salt and pepper. Cover and reduce heat to low. Simmer, stirring every five minutes, for 30 minutes. Meanwhile, prepare roasted vegetables and herb salad.
• For roasted vegetables: Preheat oven to 400 degrees. Spread vegetables, mushrooms, garlic and thyme in a roasting pan. Lightly coat with olive oil and season liberally with salt and pepper. Roast until just tender (be careful not to overcook), about 20 minutes.
• For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives. Add olive oil to taste, and season with salt and pepper.
• To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste. Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired. Garnish each plate with herb salad, and serve immediately.