Poussin al Mattone
- 1/2 teaspoon toasted and freshly ground cumin
- 1/2 teaspoon pimenton
- 2 cloves garlic, smashed and finely chopped
- 1 to 2 sprigs fresh rosemary, leaves finely chopped
- 1 lemon, zested and juiced
- Pinch red pepper flakes
- Extra-virgin olive oil
- Kosher salt
- 1 poussin, butterflied (backbone, ribs and wing tips removed), legs tied together with butcher's twine
- 1/2 cup dry white wine
- 1/4 to 1/2 cup chicken stock
- Special Equipment: A brick wrapped in aluminum foil
- Preheat the oven to 300 degrees F.
- Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl.
- Gently massage the spice rub all over the bird, being careful not to tear the skin.
- Coat a large saute pan with olive oil over medium-high heat.
- Sprinkle the poussin with salt, and place in the pan, skin-side down.
- Lay the foil-wrapped brick on top of the bird to press it into the pan.
- Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes.
- Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
- Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
- Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic.
- Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half.
- Add the chicken stock and simmer until slightly thickened.
- Taste and adjust the seasoning.
- Arrange the poussin on a plate, and spoon the juices on top.
ground cumin, garlic, rosemary, lemon, red pepper, extravirgin olive oil, kosher salt, poussin, white wine, chicken stock
Taken from www.foodnetwork.com/recipes/anne-burrell/poussin-al-mattone-recipe.html (may not work)