Tie Me Up Poussin with Madeira Sauce

Recipe courtesy The Cookworks, 2003

Show: Episode:

Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
1 hr 50 min
Prep
30 min
Inactive
20 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 3 poussins, see Cook's Note*
  • 1 bunch fresh sage
  • Kosher salt, for seasoning
  • 3 lemon wedges
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 6 tablespoons unsalted butter, softened

Directions

Madeira Sauce, recipe follows

  • 1 pomegranate, seeds removed and reserved for garnish

Special equipment: butcher's string, 1 large oven-safe saute pan

Preheat the oven to 450 degrees F.

Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook's Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.

Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher's string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.

*Cook's Note: A small chicken weighing 1 to 1 1/2 pounds or Cornish hen.

**Cook's Note: To truss the poussins, securely tie the legs and wings to the body of the poussin with butcher's string.

Madeira Sauce:

After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.

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Newest Ratings and Reviews

Read all 6 reviews

  • on December 11, 2007

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    This was delicious! And beautiful! I disagree with the other reviewers about serving this to company, though, these little birds are too hard to eat politely. You need to be able to pick up the pieces with your fingers. Also, there is so little meat on one of these birds that a half of a bird is an insufficient portion. As for the recipe, use less butter because it just smokes in the pan and gets thrown out anyway.

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  • on September 03, 2006

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    One of the tastiest recipes I have ever tried. Produced oohs and aahs from everyone in the family. Rich, elegant and easy. I can't wait to share at a dinner party.

    P.S. I think this show should be on at some time other than the wee hours of the morning. Good for insomniacs but others would probably benefit.

    people found this review Helpful.
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  • on December 27, 2005

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    Quick, easy, elegant and absolutely delicious. The Madeira sauce went extremely well with herbal wild rice and the hens. I will do this one again, many times!

    people found this review Helpful.
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