Wonderfully aromatic, this French-inspired dish will make you say ooh la la. A poussin is a young, tender chicken that weighs about 1-1/4 lb. If you can’t find them, you can substitute other small birds (see tip). Balsamic glaze is available at most supermarkets near the vinegar.
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You can substitute 8 whole or semiboneless quail, 4 squab, 2 game hens, or even 2 small chickens for the poussin, though cooking times will differ. (If using semiboneless quail, consider skewering them, using two skewers threaded through each side for easier handling.) The seasoning rub and glaze can both be made several hours ahead; keep covered at room temperature until ready to use. The butter can be made up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving.
We made this for friends last night and it was wonderful! It took a little longer to grill than the recipe noted, but that may have been our grill. We accompanied it with the Rice Noodle Salad with Avocado, Mango and Chile as well as the Tomato and Ricotta Pesto (both from Fine Cooking June/July) over steamed fresh asparagus. Delicious meal!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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