Tie Me Up Poussin with Madeira Sauce
- 3 poussins, see Cook's Note*
- 1 bunch fresh sage
- Kosher salt, for seasoning
- 3 lemon wedges
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 6 tablespoons unsalted butter, softened
- 1 pomegranate, seeds removed and reserved for garnish
- 1/2 cup Madeira wine
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Salt
- Madeira Sauce, recipe follows
- Special equipment: butcher's string, 1 large oven-safe saute pan
- Preheat the oven to 450 degrees F.
- Wash and pat dry each poussin.
- Tuck 1 sage leaf under the skin of each breast.
- Season the inside of each cavity liberally with salt.
- Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage.
- Truss each poussin (see Cook's Note**).
- Evenly coat each poussin with 2 tablespoons of the butter.
- Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.
- Heat large saute pan over high heat and place poussin in pan breast side up.
- Sear for 2 minutes and then place in oven.
- Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F).
- Remove from the oven.
- Set the poussins aside in a warm place to rest for 10 to 15 minutes.
- Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce.
- Remove the butcher's string from poussins.
- Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce.
- Garnish on a bed of greens with pomegranate seeds.
- *Cook's Note: A small chicken weighing 1 to 1 1/2 pounds or Cornish hen.
- **Cook's Note: To truss the poussins, securely tie the legs and wings to the body of the poussin with butcher's string.
- After skimming most of the fat drippings from the pan, return the pan to medium heat.
- Add the Madeira and simmer until the liquid is reduced by two thirds.
- Add the heavy cream and bring to a boil.
- Remove pan from heat, swirl in butter.
- Season with salt and serve with poussin.
poussins, fresh sage, kosher salt, lemon wedges, thyme, rosemary, unsalted butter, pomegranate, madeira wine, heavy cream, unsalted butter, salt
Taken from www.foodnetwork.com/recipes/tie-me-up-poussin-with-madeira-sauce-recipe.html (may not work)