Lemon Roast Poussin With Spring Vegetables Recipes
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.
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- Set the multicooker to FRY, add the oil and fry the poussin, turning frequently until browned all over. Remove from the pot and set to one side.
- Add the shallot, garlic, bacon and leek and fry for 5 minutes until soft. Return the poussin to the cooking pot. Season well with pepper and salt.
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