Grilled Poussins with Lemon Herb Butter Recipe

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Ingredients:

Serving

1 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled )
2 tbsp chopped fresh thyme leaves
1 tbsp finely chopped fresh rosemary
1 1/2 tbsp loosely packed finely grated fresh lemon zest
3 1/2 tsp fine sea salt
1 1/4 tsp black pepper
6 (1 1/4- to 1 1/2-lb) poussins or small cornish hens
1 lemon , cut lengthwise into 6 wedges
18 sprigs fresh thyme
garnish: fresh thyme and rosemary sprigs

Directions:

Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.
To cook poussins using a charcoal grill: Open vents on bottom of grill and on lid. Light charcoal (80 to 100 briquettes) in chimney starter and pour evenly over 2 opposite sides of bottom rack, leaving about an 8-inch-wide space in center of bottom rack free of coals. When charcoal fire is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds), remove poussins from pan and arrange in center of lightly oiled grill rack with no coals underneath and cook, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 50 minutes. (Add more briquettes if necessary during grilling to maintain heat.)
To cook poussins using a gas grill: Preheat all burners on high, covered, 10 minutes, then reduce to moderately high. Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner. Remove poussins from pan, then grill, covered with lid, until thermometer inserted in fleshy part of a thigh registers 170°F, 35 to 45 minutes.
Cooks' notes: · If you aren't able to grill outdoors, poussins can be roasted (at least 2 inches apart) in a lightly oiled large shallow baking pan in a preheated 475°F oven, 35 to 45 minutes. · If you're also making the grilled baby potatoes, grill the poussins first, over indirect heat, then transfer them to a platter and keep them warm, loosely covered with foil. Spread the coals out onto the rack. Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes, then grill the baby potatoes over direct heat. · Poussins can be prepared (but not grilled) 1 day ahead and chilled, covered with plastic wrap. Let stand at cool room temperature 30 minutes before grilling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	587.85 Kcal (2461 kJ)
Calories from fat	505.97 Kcal
		% Daily Value*
Total Fat	56.22g	86%
Cholesterol	122.01mg	41%
Sodium	1364.34mg	57%
Potassium	40.38mg	1%
Total Carbs	1.43g	0%
Sugars	0.29g	1%
Dietary Fiber	0.56g	2%
Protein	22.31g	45%
Vitamin C	6.5mg	11%
Vitamin A	0.6mg	19%
Iron	0.3mg	2%
Calcium	23.2mg	2%

Amount Per 100 g
Calories	311.77 Kcal (1305 kJ)
Calories from fat	268.34 Kcal
		% Daily Value*
Total Fat	29.82g	86%
Cholesterol	64.71mg	41%
Sodium	723.58mg	57%
Potassium	21.41mg	1%
Total Carbs	0.76g	0%
Sugars	0.16g	1%
Dietary Fiber	0.3g	2%
Protein	11.83g	45%
Vitamin C	3.4mg	11%
Vitamin A	0.3mg	19%
Iron	0.2mg	2%
Calcium	12.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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