North African Roasted Poussin With Garlic Potatoes And Mustard Zesty Beans Recipes

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MAPLE SUGAR GLAZED ROASTED POUSSIN



Maple Sugar Glazed Roasted Poussin image

Provided by Marian Burros

Categories     dinner, main course

Time 1h1m

Yield 4 servings

Number Of Ingredients 14

1 cup maple sugar, or 1/3 cup maple syrup
3 shallots, finely chopped
1 tablespoon unsalted butter
1 tablespoon Dijon-style mustard
1/4 cup apple cider vinegar
1/4 cup water
4 chickens, 14 to 18 ounces each
1/4 pound unsalted butter, softened
1 small apple (such as Granny Smith), cored and diced small
1 small onion, diced small
Small bunch of fresh thyme
6 parsley sprigs
Kosher salt and freshly ground pepper to taste
Vegetable oil for frying

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.

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