Best Maple Sugar Glazed Roasted Poussin Recipes

FESTIVE ROAST POUSSIN

Festive Roast Poussin image

Stuffed with a cranberry and pistachio flavoured bread crumbs stuffing stuffed festive roast poussin makes a perfect festive roast for two. It can also be easily doubled up to serve more.

Provided by Jacqueline Bellefontaine

Number Of Ingredients 14

Ingredients

2 oven ready poussin
2 tbsp olive oil
salt and freshly ground black pepper
2 tbsp sherry
½ orange (juice only)
25 g butter
1 shallot (chopped)
2 rashers streaky bacon (chopped)
1 clove garlic (chopped)
50 g fresh breadcrumbs
25 g pistachios (chopped)
2 tbsp dried cranberries (chopped)
1 tsp fresh thyme (chopped or ½tsp dried)
½ orange (zest and juice)

Steps:

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Remove any trussing from the poussin and place in a roasting tin.

Nutrition Facts : Calories 676 kcal, Carbohydrate 34 g, Protein 28 g, Fat 49 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 369 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving

ROASTED POUSSIN WITH SIXTEEN SPICES WITH CARAMELIZED MANGO-GARLIC SAUCE WITH FRIED PLANTAINS

Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains image

Provided by Bobby Flay | Bio & Top Recipes

Yield 4 servings

Number Of Ingredients 30

Ingredients

3 tablespoons cinnamon
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon all spice
1 teaspoon chile de arbol
3 tablespoon brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Olive oil
4 poussin, 1 1/2 pounds each
8 cups chicken stock
2 tablespoons olive oil
1 Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 large ripe mango, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
6 cloves roasted garlic, smashed to a paste
2 tablespoons chopped cilantro
Salt and freshly ground pepper
4 green plantains, peeled and sliced on bias into 2-inch pieces
2 cups peanut oil
Salt

Steps:

Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving.
Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste.
Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste.

MAPLE SUGAR GLAZED ROASTED POUSSIN

Maple Sugar Glazed Roasted Poussin image

Provided by Marian Burros

Categories dinner, main course

Time 1h1m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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

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.