Recipe courtesy of J Chef Joe
Poussin "Sotto Mattone" or Baby Chicken Cooked Under a Brick
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 962
- Total Fat
- 59
- Saturated Fat
- 15
- Carbohydrates
- 49
- Dietary Fiber
- 14
- Sugar
- 35
- Protein
- 62
- Cholesterol
- 339
- Sodium
- 1849
- Total: 3 hr 10 min
- Prep: 20 min
- Cook: 2 hr 50 min
Ingredients
4 poussin, backbone removed and wings Frenched
1 lemon
4 sprigs thyme
Olive oil
2 Japanese eggplants
12 black mission figs
Salt
Pepper
Directions
- To marinate poussin, first slice lemon into rings and place on cookie sheet. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant. Allow lemon to cool and toss with thyme, olive oil and poussin. Marinate at least 2 hours. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper. Grill eggplant and figs and keep warm. Lay poussin skin side down on grill. Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. Finally flip over poussin and grill 2 minutes without the brick. Assemble on large platter with grilled eggplant and figs. Drizzle dish with fruity olive oil and fresh herbs.