Poussins Au Gingembre ( Baby Chickens With Ginger)

A Poussin (poo-sahn) is a very small chicken - 6 to 8 weeks old... 12 oz. to 2 lbs. in weight. It is generally served whole or split in half. Poussin may be roasted whole, halved or split and opened out flat. Fried or grilled (broiled) poussin should be halved or split and opened out flat. Some may call this recipe an extravagant dish but Poussin au Gingembre is simply cooked to make the most of a tasty sauce, and tender flesh of the chicken. Serve with your favourite green vegetable, and boiled baby new potatoes, roasted fingerling potatoes, or sauteed pariesienne potatoe. I cook chicken(s) or some other poultry at least 3 times per week, and place a great deal of value on this book. It is my pleasure, therefore to share with you one of the two recipes for Poussin. I thank the writer(s) of one of my favourite cookbooks (Supercook's Poultry and Game Cookbook), for their contribution to my repertoire. This recipe makes a wonderful dinner party meal.

• Ready In: 1 hr
• 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

1. FIRST MAKE THE SAUCE.
2. In a medium-sized saucepan, melt the butter over moderate heat.
3. When the foam subsides, add the finely chopped ginger and garlic and fry for 3 minutes, stirring occasionally.
4. Stir in the tomato puree, vinegar, sugar, salt, pepper, wine and stock and bring to a boil.
5. Reduce the heat to low and simmer the sauce for 20 minutes.
6. 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.
7. Discard any pulp remaining in the strainer.
8. Set the sauce aside for later use.
9. THE POUSSINS:
10. 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.
11. Preheat the grill (broiler) to hot.
12. Pour the melted butter in the grill (broiler) pan.
13. Place the poussins, skin side up, in the grill pan and baste them with melted butter.
14. Grill the poussins for 8 minutes, basting occasionally with the butter.
15. 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}.
16. FOR THE SAUCE:
17. 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.
18. Reduce the heat to low and simmer the sauce for 3 minutes.
19. Remove the pan from the heat and keep warm.
20. TO SERVE:
21. Remove the poussins from the grill and place them on a large warmed serving dish.
22. Pour the sauce into a warmed sauceboat and serve immediately, with the poussins.