Buttermilk Roasted Poussin With Rosemary Polenta Chips Recipes

ROASTED POUSSINS WITH POMEGRANATE SAUCE AND POTATO RöSTI

Steps:

• Make sauce
• In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.
• Make poussins
• Preheat oven to 375°F.
• Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.
• Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.
• Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.
• While poussins are roasting, make rösti
• In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.
• Cut into wedges and serve with poussin.

MAPLE SUGAR GLAZED ROASTED POUSSIN

Steps:

• To make glaze, mix together all the ingredients in a small saucepan and bring to boil. Continue boiling 3 minutes. Remove from heat and allow to sit at room temperature until ready to use.
• Preheat oven to 450 degrees. Loosen skin on each chicken by gently working index finger from a small separation in the front toward the back. Spread a small pat of butter about the size of your fingertip on each side of each chicken breast.
• Mix remaining butter with chopped apple, onion, thyme and parsley and loosely stuff an equal portion of the mixture into cavity of each bird.
• Trim off wing tips and any other extraneous parts, like the neck. Truss chickens and season with salt and pepper.
• Heat two 10-inch frying pans to medium-high heat. Add enough vegetable oil to just cover the bottoms. Sear birds on all sides until golden brown, about 10 minutes.
• Place chickens on rack in a roasting pan. Brush each with maple sugar glaze and roast 8 minutes. Remove and brush with glaze once again. Put chickens back in oven 7 minutes longer.
• Remove from oven and let birds rest at least 5 minutes before serving.