Maple Sugar Glazed Roasted Poussin

• 1 cup maple sugar, or 1/3 cup maple syrup
• 3 shallots, finely chopped
• 1 tablespoon unsalted butter
• 1 tablespoon Dijon-style mustard
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 4 chickens, 14 to 18 ounces each
• 1/4 pound unsalted butter, softened
• 1 small apple (such as Granny Smith), cored and diced small
• 1 small onion, diced small
• Small bunch of fresh thyme
• 6 parsley sprigs
• Kosher salt and freshly ground pepper to taste
• Vegetable oil for frying

1. To make glaze, mix together all the ingredients in a small saucepan and bring to boil.
2. Continue boiling 3 minutes.
3. Remove from heat and allow to sit at room temperature until ready to use.
4. Preheat oven to 450 degrees.
5. Loosen skin on each chicken by gently working index finger from a small separation in the front toward the back.
6. Spread a small pat of butter about the size of your fingertip on each side of each chicken breast.
7. Mix remaining butter with chopped apple, onion, thyme and parsley and loosely stuff an equal portion of the mixture into cavity of each bird.
8. Trim off wing tips and any other extraneous parts, like the neck.
9. Truss chickens and season with salt and pepper.
10. Heat two 10-inch frying pans to medium-high heat.
11. Add enough vegetable oil to just cover the bottoms.
12. Sear birds on all sides until golden brown, about 10 minutes.
13. Place chickens on rack in a roasting pan.
14. Brush each with maple sugar glaze and roast 8 minutes.
15. Remove and brush with glaze once again.
16. Put chickens back in oven 7 minutes longer.
17. Remove from oven and let birds rest at least 5 minutes before serving.

maple sugar, shallots, unsalted butter, mustard, apple cider vinegar, water, chickens, butter, apple, onion, thyme, parsley sprigs, kosher salt, vegetable oil

Taken from cooking.nytimes.com/recipes/4518 (may not work)