Roasted Poussins With Aniseed, Thyme And Orange Zest

• 2 poussins (2 1/2 pounds each)
• 1/4 cup thyme leaves
• Grated zest of 1 orange
• 1 tablespoon aniseed
• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium onion, cut into quarters
• 1/4 cup dry vermouth
• 3 tablespoons heavy cream

1. Heat oven to 375 degrees.
2. Place the poussins in a roasting pan, and bring to room temperature.
3. In a small bowl, stir together the thyme leaves, orange zest, aniseed, mustard and olive oil.
4. Add salt and pepper.
5. Spread a little of the mixture inside the birds.
6. Place two onion quarters inside each bird.
7. Spread remaining mustard paste on skin.
8. Roast until birds' thigh juices run clear, 1 hour to 1 hour 10 minutes.
9. Remove birds to cutting board and let rest 10 minutes.
10. To prepare gravy, place roasting pan over medium-high heat, and add the vermouth.
11. Using a wooden spoon, scrape up pan drippings.
12. Bring vermouth to a boil.
13. Add 1/2 cup water; bring to boil.
14. Stir in the cream.
15. Taste, and adjust seasoning.
16. Carve birds.
17. Serve, passing gravy on side.

poussins, thyme, orange, aniseed, dijon mustard, olive oil, salt, freshly ground black pepper, onion, heavy cream

Taken from cooking.nytimes.com/recipes/10942 (may not work)