Grilled Lemon-Herb Poussins

Name: Grilled Lemon-Herb Poussins
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 6 smalls poussins (young chickens) or small Cornish hens (3/4 to 1 lb each; preferably organic); 1 teaspoon chopped fresh rosemary; 1 Tbsp finely grated fresh lemon zest; 2 lemons, each cut into 6 wedges; 1 teaspoons salt; 2 teaspoons chopped fresh thyme plus 6 large sprigs; 118 milliliters stick unsalted butter, 6 tablespoons softened and 2 tablespoons melted

Grilled Lemon-Herb Poussins is a gluten free, primal, and fodmap friendly recipe with 6 servings. One portion of this dish contains approximately 78g of protein, 79g of fat, and a total of 1048 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have pepper, cornish hens, lemons, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Prepare a charcoal grill (with lid) or preheat a gas grill on medium heat.

Equipment you will use

Grill

Stir together softened butter, zest, chopped thyme, rosemary, salt, and pepper with a fork.

Ingredients you will need

Rosemary

Butter

Pepper

Thyme

Salt

Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter under skin and massage skin from outside to spread butter evenly over breasts and onto legs.

Ingredients you will need

Salt And Pepper

Butter

Spread

Lemon

Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string.

Ingredients you will need

Lemon Wedge

Thyme

Equipment you will use

Kitchen Twine

Brush birds with melted butter and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 minutes, until an instant-read thermometer inserted in fleshy part of a thigh registers 170°F, 45 to 55 minutes.

Equipment you will use

Kitchen Thermometer