Le Poussin En Surprise
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Marjoram1 tsp
Rosemary2 tsps
Thyme1 tsp
Basil1 cup
White Wine (dry)170 g
Pork (fat, cubed)1 medium
Onion (finely sliced)1
Bay Leaf1 cup
Clarified ButterDirections:
1
Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot
2
Simmer over low heat for 10 minutes
3
Strain through fine sieve and discard herbs
4
Drown bird in oil and add wine
5
Marinate for 3 hours, refrigerated Meanwhile, fry pork fat in heavy saucepan until mostly rendered
6
Remove and discard crisp fatty pieces
7
Add onion and shallot
8
Lower heat and add remaining thyme and bay leaf
9
Add chicken livers and cook until browned
10
Remove bay leaf and pass liver mixture through a meat grinder or sieve
11
After bird has marinated, preheat oven to 350 degrees F
12
Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity
13
Remold bird to its natural shape and secure both ends with poultry pins, then truss
14
Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F
15
For 45 to 60 minutes, until nicely browned and tender
16
Remove from the oven
17
Turn up oven to 450 degrees F
18
Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape
19
Grease well with clarified butter or oil
20
Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!)
21
Heat a little oil in large skillet and add parchment package
22
The air inside will expand, forcing the package to 'blow up'
23
When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately
24
To serve, open bag and cut bird in two