Roast Poussin With Prunes And Thyme Recipes

MAPLE SUGAR GLAZED ROASTED POUSSIN

Maple Sugar Glazed Roasted Poussin image

Provided by Marian Burros

Time 1h1m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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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