Roasted Poussins with Green-Wheat Stuffing

Name: Roasted Poussins with Green-Wheat Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 296 milliliters green wheat* (sometimes called frekeh or frik); 1 teaspoons cornstarch whisked together with 2 teaspoons water; 79 milliliters dried currants; 1 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoons ground ginger; 1 teaspoons fresh lemon juice; 79 milliliters reduced-sodium chicken broth; 2 Tbsps olive oil; 355 milliliters finely chopped onion (1 large); 59 milliliters pine nuts, toasted; 2 teaspoons salt; 3 Tbsps unsalted butter, melted and cooled; 79 milliliters water

Roasted Poussins with Green-Wheat Stuffing might be just the side dish you are searching for. One serving contains 440 calories, 10g of protein, and 23g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up ground ginger, salt, currants, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. It will be a hit at your Thanksgiving event. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total.

Ingredients you will need

Water

Wheat

Equipment you will use

Bowl

Drain well in a sieve.

Equipment you will use

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.

Ingredients you will need

Water

Wheat

Equipment you will use

Sieve

Bowl

Pot

While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes.

Ingredients you will need

Onion

Wheat

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coriander

Pine Nuts

Cinnamon

Currants

Stuffing

Ginger

Pepper

Wheat

Salt

Put oven rack in middle position and preheat oven to 450°F. Rinse poussins inside and out and pat dry.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Stuffing

Equipment you will use

Baking Pan

Aluminum Foil

Brush melted butter generously over poussins, reserving remainder for basting.

Ingredients you will need

Butter

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.

Ingredients you will need

Stuffing

Bone

Equipment you will use

Kitchen Thermometer

Oven

Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.

Ingredients you will need

Stuffing

Equipment you will use

Aluminum Foil

Oven

Frying Pan

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.

Ingredients you will need

Broth

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn Starch