Recipes
Roasted Poussins with Aniseed, Thyme and Orange Zest
Here, a little Dijon mustard—along with aniseed, thyme and orange zest—is perfect for flavoring tender young chicken.
Yield: 6
Cook Time: 1 1/2 hours
Ingredients
- 2 poussins (2 1/2 pounds each)
- 1/4 cup thyme leaves
- Grated zest of 1 orange
- 1 tablespoon aniseed
- 1/4 cup Dijon mustard
- 1 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
- 1 medium onion, cut into quarters
- 1/4 cup dry vermouth
- 3 tablespoons heavy cream
Directions
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 › cup water; bring to boil. Stir in the cream. Taste, and adjust seasoning. Carve birds. Serve, passing gravy on side.
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 › cup water; bring to boil. Stir in the cream. Taste, and adjust seasoning. Carve birds. Serve, passing gravy on side.
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