Roast Poussins or Cornish Hens

By lindsayvk

We love the young chickens known as poussins for their tenderness. They're usually less than a month old and weight about a pound. Of course, you can use Cornish game hens, which are older and a little larger; even an ordinary chicken is delicious prepared with this method. The birds can be stuffed with the gremolata butter up to 2 days ahead and refrigerated; bring to room temperature before proceeding.

Ingredients

• Gremolata Butter:
• Six 1 1/4-pound poussins or Cornish game hens
• 1 tsp black peppercorns
• finely grated zest of 2 lemons
• 2 large garlic cloves, grated or minced
• 12 Tbsp (1 1/2 sticks; 6 oz) unsalted butter, at room temperature
• 2 Tbsp fresh lemon juice
• 2 Tbsp finely chopped flat-leaf parsley
• 1 tsp kosher salt
• Kosher salt and freshly ground black pepper
• Canola oil
• 6 garlic cloves, smashed, skin left on
• 1 bunch thyme
• Fleur de sel

Preparation

Step 1

1. Remove the poussins or hens from the refrigerator and set aside while you make the butter.
2. Using the pestle, grind the peppercorns in a mortar (or put them in a heavy-duty plastic bag and crush with a meat pounder or heavy pan). Add the lemon zest and garlic and mix and mash to a paste. Put the butter in a medium bowl and mix in the pepper mixture, followed by the lemon juice. Stir in the parsley and salt.
3. Remove the neck and innards if they are still in the cavities of the poussins or game hens, and discard. Rinse the inside of the birds and dry well with paper towels. Season the inside of the birds with salt and pepper. Cut out the wishbones. Leave any fat or skin at the neck attached, and trim any other excess fat.
4. Starting at the cavity end of each bird, carefully run your fingers between the skin and flesh of the breasts and then the thighs to loosen the skin. Spread about 1/2 tablespoon of the butter under the skin of each thigh and spread the remaining 1 tablespoon of butter under the skin on each side of the breast.
5. Truss the birds. Let stand at room temperature for 30 minutes, or until they come to room temperature.
6. Preheat the oven to 450 degrees.
7. Brush the birds with canola oil and season with salt. Place the birds on their backs in a roasting pan that will hold the birds in a single layer. Scatter the garlic and thyme evenly around them.
8. Transfer to the oven and roast for 25 to 30 minutes; the temperature should register 160 degrees in the meatiest portions of the bird (the thighs and under the breast where the thigh meets the breast), and the juices should run clear. If necessary, baste the birds, return to the oven, and roast; check every 5 minutes.
9. Set a cooling rack over a baking sheet. Transfer the birds, along with the garlic and thyme to the rack. Baste the birds with the pan juices, and let rest for 15 minutes.
10. Serve the birds whole, or cut into halves or quarters. Arrange on a serving platter, garnish with the thyme and garlic, and sprinkle with fleur de sel.