Grilled Poussins With Lemon Herb Butter
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well
2
Trim necks of poussins flush with bodies if necessary
3
Rinse poussins inside and out and pat dry
4
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
5
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)
6
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
7
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
8
Arrange in a large pan
9
Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt
10
Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well
11
Trim necks of poussins flush with bodies if necessary
12
Rinse poussins inside and out and pat dry
13
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
14
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)
15
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
16
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
17
Arrange in a large pan
18
Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt
19
To cook poussins using a charcoal grill: Open vents on bottom of grill and on lid
20
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
21
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
22
(Add more briquettes if necessary during grilling to maintain heat
23
) Open vents on bottom of grill and on lid
24
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
25
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
26
(Add more briquettes if necessary during grilling to maintain heat
27
) To cook poussins using a gas grill: Preheat all burners on high, covered, 10 minutes, then reduce to moderately high
28
Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner
29
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
30
Preheat all burners on high, covered, 10 minutes, then reduce to moderately high
31
Turn off 1 burner (middle burner if there are 3) and put poussins on lightly oiled rack above shut-off burner
32
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