Stuffed Poussins
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Description
The poussins are stuffed with couscous and pot roasted. Consider plain or flavored couscous as the accompaniment of choice for this recipe.
Ingredients
- 4 poussins, rinsed and wiped dry
- 3-4 Tbs olive oil
- salt
- pepper
- 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
- Heat water to boiling, season and pour over the couscous. Cover and stand for 5 minutes.
- Toast almonds in a pan until pale brown.
- Mix in butter and almonds into the couscous with a fork.
Poussins
- Stuff the poussins, pull the skin flap over and truss to secure.
- Heat oil in a casserole dish on the stove top. Brown the poussins.
- Cover and cook in the oven for 50-60 minutes or until tender.
- Transfer to a serving dish and keep warm.
- Reduce the port by half over a high heat.
- Add grapes, simmer for 1 minute and remove.
- Remove excess fat from the casserole then add chicken broth and reduce a little.
- Strain into the saucepan with the reduced port.
- Blend arrowroot with water and add to the saucepan.
- Heat until just beginning to boil. Sauce should thicken but still clear.
- 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.
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