Greek Roasted Poussin Recipes

PATATES STO FOURNO (GREEK OVEN-ROASTED POTATOES)

Steps:

• Preheat the oven to 400 F.
• In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.
• Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.
• Bake in the oven for approximately 1 hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.
• Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.
• Serve and enjoy!

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

PAN ROASTED POUSSIN WITH YUKON GOLD HASH AND BONE MARROW SAUCE

Steps:

• Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.;
• Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.;
• Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.;

ROAST POUSSIN/CORNISH HEN AND SWEET POTATOES

Steps:

• This is my almost regular as clockwork Saturday night supper. I find it enormously easy and relaxing to make since all I do is go downstairs, put everything in the oven, and then go back up to Saturday evening tv in bed until it's ready - and then, frankly, back again.
• If I cook the poussins/ Cornish hens in the same pan as the sweet potatoes, I cut a couple of slices of bread and put 1 underneath each bird in the tin, so as to absorb the juices and stop them from seeping into the sweet potatoes which, in turn, would prevent them from crisping and browning. But more often than not, I dispense with the bread (you can imagine how good it tastes later though) and just get 2 disposable foil roasting trays about the size of brownie tins each and put the poussins/ Cornish hens in one and the sweet potatoes in another and reuinite on the plate with a little watercress and a squirt of lime juice later. I must have English mustard with. I know it's a weakness, but not one I'm willing to renounce.
• Preheat the oven to 425 degrees F. Put the birds into a small baking tin or foil tray pouring over 1 tablespoon of oil.
• Cut the unpeeled sweet potatoes into 2 1/2-inch cubes and put them into another smallish tin or foil tray.Pour over the other tablespoon of oil and sprinkle over the spices, and then toss everything together by shaking the tin.
• Cook both the poussins/hens and sweet potatoes in the preheated hot oven for 45 minutes.
• Put each poussin/Cornish hen on a plate, with a tangle of watercress and the sweet potatoes alongside. Sprinkle with Maldon/kosher salt, to taste, and spritz with lime juice and go to it!

NORTH AFRICAN ROASTED POUSSIN WITH GARLIC POTATOES AND MUSTARD 'ZESTY' BEANS

Steps:

• First up, pour your self a nice glass of wine and roll your sleeves up. Pre-heat the oven to 370 'F and take a breath.
• Mix the honey, oil and maghreb rub in a bowl. You may need to 'nuke' the honey for a few seconds, to make sure its nice and 'runny'. Place the poussin (or chicken) on a backing tray and pour over half the mixture. Make sure to rub the mixture all over, ensuring it is evenly coated. Once your confident, season with salt and pepper and 'bang it' in the over for 1hour and 10 minutes. (keep sure to keep basing it every 20 minutes!)
• Right! now grab you potatoes, wash them off and begin slicing. Try (as best as you can) to cut them into cubes (Brunoise). Next, heat the Garlic oil in a large pan or skillet and 'chuck' in your potatoes. Once they all look 'nice and browned' throw in your stock and simmer for 15 minutes (until the stock is absorbed). Before your tempted to take them out, add the paprika, chopped parsley, salt, pepper and toss them in the pan, ensuring a nice even coating. "Prego!"
• For the bean salad, bring a pan of well-salted water to the boil. Add the beans and boil rapidly for 5 minutes until just tender. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper and pour over the beans in a nice serving bowl.
• 15 minutes before the poultry is cooked pour over the rest of the mixture and let it do its magic! Voila! Serve the poussin on a nice platter, with all the sides, add some aioli and warm rustic bread! Cheers!

THYME-ROASTED POUSSIN

Steps:

• Preheat the oven to 500 degrees.
• Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
• Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
• On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.

ROASTED POUSSINS WITH POMEGRANATE SAUCE AND POTATO RöSTI

Steps:

• Make sauce
• In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.
• Make poussins
• Preheat oven to 375°F.
• Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.
• Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.
• Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.
• While poussins are roasting, make rösti
• In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.
• Cut into wedges and serve with poussin.

OVEN-ROASTED GREEK POTATOES

Steps:

• In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

MAPLE SUGAR GLAZED ROASTED POUSSIN

Steps:

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

GREEK ROASTED POUSSIN

Steps:

• 1. Gently pan fry the onion and garlic in a dash of oil until tender and well cooked , but not brown. 2. In a large bowl, mix together the cooked onion mixture with the lemon rind, olives, marjoram, breadcrumbs, lemon juice and eggs with a good seasoning of with salt and pepper. 3. Wash the poussin and dry with paper towels inside and out. Fill the cavity with the stuffing. Twist the wings underneath the body. Place a lemon slice of two on top of the poussin and then tie the lemon slices, legs and wings in place with string. Place on a shallow baking tray. Brush the poussins liberally with melted butter. 4. Roast at 180°C on fan bake for 40-50 minutes or until golden and thoroughly cooked. Collect any juice from the baking tray and serve with the poussin.