Best Lavender And Thyme Roasted Poussins Recipes
LAVENDER AND HONEY ROASTED CHICKEN
I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.
Provided by Annacia
Categories Whole Chicken
Time 1h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Combine all ingredients in a non-reactive bowl and stir thoroughly.
- Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
- Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
- [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].
LAVENDER AND THYME ROASTED POUSSINS
As soon as the year's first leaves unfurl, many Parisians start planning their annual pilgrimage to the lavender fields of Provence. In this recipe, the lavender may be omitted if desired; however, its aroma and flavor embody a French spring. Do not use lavender flowers treated with essence for these roasted birds.
Yield Makes 4 Servings
Number Of Ingredients 8
Steps:
- With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.
- Preheat oven to 475° F.
- Discard gizzards from birds and trim necks flush with bodies if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into sixteen 1/4-inch-thick slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.
- Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.
- Transfer birds to a platter and loosely cover with foil to keep warm. Add Sauternes to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup.
- Garnish birds with herbs and serve with jus.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love