Thursday March 18 , 2010
Stuffed Poussins
Created by Ehmer,
none
Description The poussins are stuffed with couscous and pot roasted. Consider plain or flavored couscous as the accompaniment of choice for this recipe.
Ingredients
At a glance
Cuisine
Difficulty
Makes
4
  • 4 poussins, rinsed and wiped dry
  • 3-4 Tbs olive oil
  • salt
  • pepper
Couscous stuffing
  • 3 Tbs slivered almonds
  • 1 cup water
  • 1/2 cup couscous
  • 1 Tbs butter, diced

Sauce

  •  1/2 cup port
  • 1 cup seedless red grapes
  • 1 cup chicken broth
  • 2 tsp arrowroot
  • 2 Tbs water
  • 4 Tbs heavy cream
Methods/steps

Pre-heat oven to 375°F (190°C)

Stuffing

  1. Heat water to boiling, season and pour over the couscous. Cover and stand for 5 minutes.
  2. Toast almonds in a pan until pale brown.
  3. Mix in butter and almonds into the couscous with a fork.

Poussins

  1.  Stuff the poussins, pull the skin flap over and truss to secure.
  2. Heat oil in a casserole dish on the stove top. Brown the poussins.
  3. Cover and cook in the oven for 50-60 minutes or until tender.
  4. Transfer to a serving dish and keep warm.
Sauce
  1.  Reduce the port by half over a high heat.
  2. Add grapes, simmer for 1 minute and remove.
  3. Remove excess fat from the casserole then add chicken broth and reduce a little.
  4. Strain into the saucepan with the reduced port.
  5. Blend arrowroot with water and add to the saucepan.
  6. Heat until just beginning to boil. Sauce should thicken but still clear.
  7. Stir in cream and grapes.

 

Additional Tips

To test if they are done prick the thickest part of the thigh, juices should run clear.

Use a casserole pant that can be used both oven and stove top.

Brown poussins one by one, then put all birds back into the casserole.

Reviews

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