Poussins Au Gingembre ( Baby Chickens With Ginger)

• 4 baby chickens (poussins)
• 12 teaspoon salt
• 12 teaspoon black pepper
• 3 ounces butter, melted
• 1 ounce butter
• 3 inches piece fresh gingerroot, peeled and finely chopped
• 1 garlic clove, crushed
• 1 tablespoon tomato sauce (puree)
• 1 tablespoon white wine vinegar
• 1 teaspoon soft brown sugar
• 12 teaspoon salt
• 12 teaspoon black pepper
• 10 fluid ounces dry white wine
• 8 fluid ounces chicken stock
• 2 tablespoons flour, mixed to a paste with 3 tbsp water
• 2 teaspoons lemon juice

1. FIRST MAKE THE SAUCE.
2. In a medium-sized saucepan, melt the butter over moderate heat.
3. When the foam subsides, add the finely chopped ginger and garlic and fry for 3 minutes, stirring occasionally.
4. Stir in the tomato puree, vinegar, sugar, salt, pepper, wine and stock and bring to a boil.
5. Reduce the heat to low and simmer the sauce for 20 minutes.
6. Remove the pan from the heat and strain the sauce into a smaller saucepan, pressing down with the back of a wooden to extract the juices.
7. Discard any pulp remaining in the strainer.
8. Set the sauce aside for later use.
9. THE POUSSINS:.
10. To split a poussin, place it on a flat working surface, split it through the breastbone.
11. Using both hands, grasp each side of the poussin and bend back until the ribs crack.
12. With a sharp knife, cut through the skin to separate the halves completely.
13. Rub each poussin with salt and pepper.
14. Preheat the grill (broiler) to hot.
15. Pour the melted butter in the grill (broiler) pan.
16. Place the poussins, skin side up, in the grill pan and baste them with melted butter.
17. Grill the poussins for 8 minutes, basting occasionally with the butter.
18. Turn the poussins over, baste with the butter and grill for a further 8 minutes or until the flesh on the breast is tender when pierced with the point of a sharp knife.
19. {Note: The poussins may have to be cooked in two batches}.
20. FOR THE SAUCE:.
21. Stir the flour mixture and lemon juice into the sauce which you have set aside, and bring this sauce to the boil over moderate heat, stirring constantly.
22. Reduce the heat to low and simmer the sauce for 3 minutes.
23. Remove the pan from the heat and keep warm.
24. TO SERVE:.
25. Remove the poussins from the grill and place them on a large warmed serving dish.
26. Pour the sauce into a warmed sauceboat and serve immediately, with the poussins.

baby chickens, salt, black pepper, butter, butter, fresh gingerroot, garlic, tomato sauce, white wine vinegar, brown sugar, salt, black pepper, white wine, chicken, flour, lemon juice

Taken from www.food.com/recipe/poussins-au-gingembre-baby-chickens-with-ginger-288280 (may not work)