Roasted Poussins with Anchovy-Mustard Pan Sauce

• Six 1-pound poussins
• Sweet paprika
• 2 tablespoons unsalted butter, softened
• Salt and freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 cup chicken stock or canned low-sodium broth
• 2 large shallots, minced (about 1/2 cup)
• 2 anchovy fillets, mashed
• 2 tablespoons whole-grain mustard
• 2 tablespoons minced chives
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped thyme

1. Preheat the oven to 425.
2. Rub the poussins all over with paprika and 1 tablespoon of the butter.
3. Season with salt and pepper.
4. Truss the poussins by simply tying the legs together with string.
5. Set the poussins in a large, shallow metal roasting pan.
6. Roast the poussins in the upper third of the oven for 1 hour, or until nicely browned and the juices from the cavities run clear.
7. Meanwhile, in a small bowl, mix the remaining 1 tablespoon of butter with the flour until a smooth paste forms.
8. Transfer the poussins to a large platter, draining their juices into the roasting pan.
9. Pour the pan juices into a glass measuring cup and skim the fat from the surface: reserve 1 tablespoon of the fat.
10. Set the roasting pan on two burners.
11. Add the chicken stock and bring to a boil over moderately high heat, scraping up the browned bits from the bottom of the pan.
12. Pour the stock into the glass measuring cup.
13. Heat the reserved 1 tablespoon of fat in a medium saucepan.
14. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes.
15. Add the liquid in the measuring cup and bring to a simmer over moderate heat.
16. Whisk in the anchovies, mustard and flour paste and whisk until the sauce is smooth and slightly thickened, about 3 minutes.
17. Remove the pan from the heat, stir in the herbs and season with salt and pepper.
18. Pour the sauce into a warmed gravy boat.
19. Cut the strings from the poussins and transfer them to plates.
20. Pass the anchovy-mustard sauce at the table.

poussins, sweet paprika, unsalted butter, salt, flour, chicken stock, shallots, anchovy, wholegrain mustard, chives, flatleaf parsley, thyme

Taken from www.foodandwine.com/recipes/roasted-poussins-anchovy-mustard-pan-sauce (may not work)