Paistettua poussiinia, kuusiokko ja timjami
Tämä yksinkertainen ja herkullinen pääruoka on lomasi juhannuksen keskeinen osa.
Lähde: Martha Stewart Living, joulukuu / tammikuu 1999
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Poussin, jotka ovat hyvin pieniä nuoria kanoja, voi ostaa teurastajalta, mutta saattaa olla tarpeen tilata ne etukäteen. Cornish-kanoja voidaan käyttää myös.
Tucker
27.04.2023 @ 15:43
This simple and delicious main course is a central part of your Midsummer holiday. The recipe comes from Martha Stewart Living, December/January 1999. The dish serves 6 and requires the following ingredients: 3 poussins (about 1 1/4 kilos each), 1 tablespoon of salt (plus more to taste), 1 1/2 teaspoons of paprika, 3 small onions (quartered), 9 pitted plums, a bunch of fresh thyme, 3 stalks of celery, 3 tablespoons of unsalted butter (at room temperature), 1/4 cup of brandy, and 1 cup of homemade chicken stock (or low-sodium canned broth). To prepare the dish, preheat the oven to 425 degrees Fahrenheit. Remove the neck from the poussins and rinse them inside and out. Rub each poussin with salt and paprika, and stuff each cavity with 2 onion quarters, 3 plum halves, and 1/3 of the thyme. Tie the legs together with kitchen twine and set aside. Arrange the remaining onion quarters and celery in a large roasting pan. Add 2 tablespoons of softened butter to the pan, season with salt and pepper, and place the poussins on top. Roast the poussins until golden brown and the juices run clear when pierced with a fork, about 55 minutes. Transfer the poussins to a serving platter. Add the brandy and chicken stock to the roasting pan, scraping up any browned bits with a wooden spoon. Strain the sauce and discard the solids. Season with salt and pepper, and whisk in the remaining tablespoon of butter. Serve the sauce alongside the poussins. Poussins are young chickens that can be purchased from a butcher, but you may need to order them in advance. Cornish hens can also be used.