Grilled Poussins with Lemon Herb Butter

Name: Grilled Poussins with Lemon Herb Butter
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 3 kilograms poussins or small Cornish hens; 1 Tbsp finely chopped fresh rosemary; 18 sprigs fresh thyme; 2 Tbsps chopped fresh thyme leaves; 1 lemon, cut lengthwise into 6 wedges; 2 Tbsps loosely packed finely grated fresh lemon zest; 4 teaspoons fine sea salt; 1 sprig Garnish: fresh thyme and rosemary; 177 milliliters 1/2 sticks unsalted butter (1 stick softened and 1/2 stick melted and cooled)

Grilled Poussins with Lemon Herb Butter requires approximately 75 hours from start to finish. This main course has 1350 calories, 98g of protein, and 103g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. If you have lemon zest, cornish hens, sea salt, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.

Ingredients you will need

Rosemary

Sea Salt

Butter

Pepper

Thyme

Equipment you will use

Bowl

Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.

Ingredients you will need

Chicken Drumsticks

Sea Salt

Poussin

Butter

Pepper

Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.

Ingredients you will need

Fresh Thyme

Lemon Wedge

Poussin

Butter

Salt

Equipment you will use

Kitchen Twine

Frying Pan

Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Add more briquettes if necessary during grilling to maintain heat.)

Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are

and put poussins on lightly oiled rack above shut-off burner.

Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

· If you aren't able to grill outdoors, poussins can be roasted (at least 2 inches apart) in a lightly oiled large shallow baking pan in a preheated 475°F oven, 35 to 45 minutes. · If you're also making the grilled baby potatoes, grill the poussins first, over indirect heat, then transfer them to a platter and keep them warm, loosely covered with foil.

Ingredients you will need

New Potato

Equipment you will use

Baking Pan

Grill

Aluminum Foil

Oven

Spread the coals out onto the rack.

Ingredients you will need

Spread

Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes, then grill the baby potatoes over direct heat. · Poussins can be prepared (but not grilled) 1 day ahead and chilled, covered with plastic wrap.

Ingredients you will need

New Potato

Wrap