Honey Roasted Poussin On Horseradish Beet Puree And Soy Butter Sauce
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
51
Sourness
35
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Soy Sauce2 tbsps
Honey1 tbsp
Dijon1 tbsp
Coarse Black Pepper5 large
Red Beets (peeled and quartered)2 tbsps
Olive Oil1
Salt1 tbsp
Horseradish2 cups
White Wine1 cup
Heavy CreamDirections:
1
Preheat oven to 550 degrees
2
Mix the soy sauce, honey, Dijon and black pepper in a small bowl
3
Liberally rub the poussin inside and out with the rub
4
Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown
5
Simultaneously, toss the beets, garlic and olive oil
6
Season well with salt and pepper
7
Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven
8
May have to rotate the chicken for even coloring
9
When chicken is fully browned, turn the oven down to 300 degrees
10
Cover with foil to prevent burning
11
Chicken will take another 15 to 25 minutes
12
Beets will be done at the same time
13
Check by opening the papillote and piercing a beet
14
Should be soft
15
Chicken is done when the wing can be moved back and forth with great ease
16
Allow chicken to rest for 10 minutes before serving
17
In a food processor, add the beet mixture and puree
18
Add the horseradish and butter and check for seasoning
19
Keep warm
20
In a saucepan, add the shallots, wine and lemon juice
21
Bring to a simmer and completely reduce the liquid
22
Add the cream and soy sauce and bring to a simmer
23
Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time
24
Season with white pepper and check
25
Keep warm in a ba Plating: Take the breast off of the bone and slice on the bias
26
Place mound of beet puree in the back center of the plate and surround with chicken slices
27
Top with leg/thigh and sauce around the mound
28
Garnish with chive batons