Roasted Poussins With Fennel Recipes

ROASTED POUSSIN WITH SIXTEEN SPICES WITH CARAMELIZED MANGO-GARLIC SAUCE WITH FRIED PLANTAINS

Steps:

• Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving.
• Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste.
• Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

SOUPE DE POISSON

Steps:

• In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic, onions, leeks, and fennel and let them sweat for about 5 minutes, stirring occasionally with a wooden spoon.
• Add tomatoes and cook for another 4 to 5 minutes, then add the small fish or bones. Cook for about 15 minutes, stirring occasionally. Add water to cover, as well as the bouquet garni and orange zest. Stir well; add saffron, a dash of salt and pepper, and Pernod. Lower the heat and simmer for about an hour.
• Remove pot from heat and let soup cool slightly. Taking care not to splatter or scald yourself, strain liquid into a large bowl. In the pot, crush the heads, bones, and vegetables as much as possible, then transfer that to the strainer. Push and squeeze every bit of liquid and solid goodness through with a mallet or heavy wooden spoon. Return to the pot.
• Bring the soup back up to heat and serve with croutons, rouille, and some grated Parmesan on the side. The idea is to smear a little rouille on the croutons, float them in the soup as garnish, and allow guests to sprinkle cheese as they wish.

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.

ROASTED POUSSINS WITH FENNEL

Steps:

• Stuff the chicken cavities with the reserved fennel ribs, chopped, and truss the chickens. In a large heavy skillet heat the butter and the oil over moderately high heat until the foam subsides and in the fat brown the chickens, patted dry and seasoned with salt and pepper, in batches, transferring them as they are browned to a flameproof roasting pan. Pour off all but 1 tablespoon of the fat and in the fat remaining in the skillet cook the sliced fennel over moderate heat, stirring, until it is golden and softened. Spoon the fennel around the chickens and add the wine and 1/2 cup of the water. Roast the chickens in the middle of a preheated 400°F. oven, basting them every 15 minutes and adding enough of the remaining 1/4 cup water as necessary to maintain about 1 cup pan juices, for 40 to 50 minutes, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer.
• Transfer the pan to the stove top. In a small saucepan heat the Pernod over moderately low heat until it is warm, ignite it, and pour it carefully over the chickens, letting the flames go out. Transfer the chickens to plates, and garnish each serving with a parsley sprig. Boil the pan juices until they are reduced to about 2/3 cup, season the gravy with salt and pepper, and transfer it to a gravy boat.