Poussins Au Gingembre ( Baby Chickens With Ginger)
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
The Birds
- 4 baby chickens (poussins)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 ounces butter, melted
-
The Sauce
- 1 ounce butter
- 3 inches piece fresh gingerroot, peeled and finely chopped
- 1 garlic clove, crushed
- 1 tablespoon tomato sauce (puree)
- 1 tablespoon white wine vinegar
- 1 teaspoon soft brown sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 10 fluid ounces dry white wine
- 8 fluid ounces chicken stock
- 2 tablespoons flour, mixed to a paste with 3 tbsp water
- 2 teaspoons lemon juice
directions
- FIRST MAKE THE SAUCE.
- In a medium-sized saucepan, melt the butter over moderate heat.
- When the foam subsides, add the finely chopped ginger and garlic and fry for 3 minutes, stirring occasionally.
- Stir in the tomato puree, vinegar, sugar, salt, pepper, wine and stock and bring to a boil.
- Reduce the heat to low and simmer the sauce for 20 minutes.
- Remove the pan from the heat and strain the sauce into a smaller saucepan, pressing down with the back of a wooden to extract the juices.
- Discard any pulp remaining in the strainer.
- Set the sauce aside for later use.
-
THE POUSSINS:
- To split a poussin, place it on a flat working surface, split it through the breastbone. Using both hands, grasp each side of the poussin and bend back until the ribs crack. With a sharp knife, cut through the skin to separate the halves completely. Rub each poussin with salt and pepper.
- Preheat the grill (broiler) to hot.
- Pour the melted butter in the grill (broiler) pan.
- Place the poussins, skin side up, in the grill pan and baste them with melted butter.
- Grill the poussins for 8 minutes, basting occasionally with the butter.
- Turn the poussins over, baste with the butter and grill for a further 8 minutes or until the flesh on the breast is tender when pierced with the point of a sharp knife. {Note: The poussins may have to be cooked in two batches}.
-
FOR THE SAUCE:
- Stir the flour mixture and lemon juice into the sauce which you have set aside, and bring this sauce to the boil over moderate heat, stirring constantly.
- Reduce the heat to low and simmer the sauce for 3 minutes.
- Remove the pan from the heat and keep warm.
-
TO SERVE:
- Remove the poussins from the grill and place them on a large warmed serving dish.
- Pour the sauce into a warmed sauceboat and serve immediately, with the poussins.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
<p>Gone, but not Forgotten. Where is she? someone asked. Not far was the loud response. Certainly not hiding in a large roasting pan, although I do have one about the size of a hog. <br /> <br />If I don't do this now, I never will, and if I never will, who will tell me if I am any good at the literature game? I am taking some time off to concentrate on writing a book...and you people have been distracting me. Oh yeah, sez you... What kinda book? Well, one with about 200 pages, give or take a dozen or so... maybe 300 who knows? Everyone knows Toolie has a lot to say at the best of times. <br /> <br />A DIY book??? Naaahhh, I'll leave that to the real mechanics at Canadian Tire and Home Depot. <br /> <br />A Recipe Book? Yeah, Right!!!! Like I would compete with this site or any other... Not in this lifetime... I have a tough enough time competing with some of you chefs, so I just don't, and won't. <br /> <br />Oh sure, I will cook some of your recipes, for special occasions. Pictures? Who knows? but don't hold your breath. Posting in the forums? Perhaps, but not on a regular basis... Posting recipes??? from time to time.... <br /> <br />Why hang around, you say? Because I wanna keep my terrific handle. There is only one TOOLBELT DIVA folks... Dat Be Me! <br /> <br />Remember, be careful what you say, you might find yourself in the second paragraph of page 150, or thereabouts. <br /> <br />In October, 2007 my youngest sister, Marie lost her battle with ALS. In her memory, therefore, I post the following: <br /> <br />SISTERS <br /> <br />Time passes. Life happens. Distance separates. Jobs come and go. Love waxes and wanes. Hearts break. Parents die. Careers end. Life happens ... <br /> <br />BUT...... Sisters are there, no matter how much time and how many miles are between you. <br /> <br />When you have to walk beside one dear to you in that lonesome valley, the women in your life will be on the valley's rim, cheering you on, praying for you, pulling for you, intervening on your behalf. <br /> <br />They will walk beside you, share your sorrow and share your tears, knowing all the while God is there with you, to give you the strength and faith you need and the everlasting blessings of healing love. <br /> <br /> <br /> <br />BE THE CHANGE YOU WANT TO SEE HAPPEN IN THE WORLD (M. Gandhi) <br /> <br />IT'S NEVER TOO LATE TO BECOME WHAT YOU HAVE ALWAYS WANTED TO BE (Georges Eliot) <br /> <br />THAT WHICH WE PERSIST IN DOING BECOMES EASIER, NOT THAT THE TASK ITSELF HAS BECOME EASIER, BUT THAT OUR ABILITY TO PERFORM IT HAS IMPROVED. (Ralph Waldo Emerson) <br /> <br />Have fun everyone! Remember, look out for the guy in back of the guy in front of you!!!</p>