Poussins Au Gingembre ( Baby Chickens With Ginger) Recipe

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Poussins Au Gingembre ( Baby Chickens With Ginger)
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Ingredients
16
Count
Nutrition
1702
Calories
Total time
60
Minutes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1702.08 Kcal (7126 kJ)
Calories from fat 1088.7 Kcal
% Daily Value*
Total Fat 120.97g 186%
Cholesterol 669.44mg 223%
Sodium 1048.2mg 44%
Potassium 1423.74mg 30%
Total Carbs 7.77g 3%
Sugars 2.11g 8%
Dietary Fiber 0.5g 2%
Protein 127.4g 255%
Vitamin C 21.9mg 37%
Vitamin A 0.2mg 6%
Iron 7.2mg 40%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 207.76 Kcal (870 kJ)
Calories from fat 132.89 Kcal
% Daily Value*
Total Fat 14.77g 186%
Cholesterol 81.71mg 223%
Sodium 127.95mg 44%
Potassium 173.78mg 30%
Total Carbs 0.95g 3%
Sugars 0.26g 8%
Dietary Fiber 0.06g 2%
Protein 15.55g 255%
Vitamin C 2.7mg 37%
Iron 0.9mg 40%
Calcium 12.2mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 44
    Points
  • 44
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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