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Gallery Thyme-Roasted Poussin Recipe Summary Servings: 4
Ingredients Ingredient Checklist Four 12- to 14-ounce poussins Kosher salt and freshly ground pepper 1 teaspoon extra-virgin olive oil 1 lemon, quartered 12 large sprigs of thyme 12 sprigs of marjoram 4 garlic cloves, crushed 2 tablespoons Cognac
Gallery Thyme-Roasted Poussin
Recipe Summary Servings: 4
Gallery
Thyme-Roasted Poussin
Thyme-Roasted Poussin
Thyme-Roasted Poussin
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Four 12- to 14-ounce poussins Kosher salt and freshly ground pepper 1 teaspoon extra-virgin olive oil 1 lemon, quartered 12 large sprigs of thyme 12 sprigs of marjoram 4 garlic cloves, crushed 2 tablespoons Cognac
Directions
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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All Reviews for Thyme-Roasted Poussin
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All Reviews for Thyme-Roasted Poussin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
