Recipe - Basil And Thyme Roasted Poussins

1 teaspoon Basil; minced
One half Stick unsalted butter;
softened
1 teaspoon Fresh thyme leaves; minced
One fourth teaspoon Finely grated fresh lemon
zest
2 Poussins; (about 1 pound
each) or 2 small cornish
hens (about 1 One fourth pounds
each)
1 small Lemon; halved
2 One half tablespoon White wine
2 One half tablespoon Chicken stock

GARNISH
Basil and thyme leaves

In a bowl, stir together the basil, butter, thyme, zest and salt and pepper
to taste until combined well. Spoon mixture onto a sheet of plastic wrap
and form into a 3inch long log. Chill compound butter, wrapped well in
plastic wrap, until firm, at least 30 minutes, and up to 3 days.

Preheat oven to 475 degrees.

Discard gizzards form birds and trim necks flush with bodies if necessary.
Rinse birds inside and out and pat dry. Starting at neck end of each bird,
slide fingers between meat and skin to loosen skin (be careful not to tear
skin). Cut butter into eight 1/4inch thick slices and gently push 4 slices
under skin of each bird, putting 1 slice over each breast half and thigh.
Tie legs of each bird together with kitchen string and secure wings to
sides with wooden picks or bamboo skewers.

Arrange birds in a flameproof roasting pan large enough to hold them
without crowding. Gently rub birds with lemon halves, squeezing juice over
them, and season with salt and pepper. Roast birds in middle of oven 30
minutes, or until an instant read thermometer inserted in thickest part of
a thigh registers 170 degrees.

Transfer birds to a platter and loosely cover with foil to keep warm. Add
wine and stock to the roasting pan and deglaze over moderate heat, scraping
up brown bits. Transfer jus to a small saucepan. Skim fat from jus and
simmer until reduced to about 1/3 cup.

Garnish birds with herbs and serve with jus.

Yield: 2 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9063

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998