Roasted Poussins with Green-Wheat Stuffing

Ingredients for Roasted Poussins with Green-Wheat Stuffing

• 300ml green wheat* (sometimes called frekeh or frik)

• 240g finely chopped onion (1 large)

• 2 cucchiai di olio d'oliva

• 1/2 cucchiaini di coriandolo macinato

• 1/2 cucchiaini di zenzero in polvere

• 1/2 cucchiaini di cannella in polvere

• 1/2 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 50g dried currants

• 40g pine nuts, toasted

• 4 poussins (about 450g each)

• 2 cucchiaini di sale

• 1/4 cucchiaini di pepe nero

• 3 tablespoons unsalted butter, melted and cooled

• 80ml reduced-sodium chicken broth

• 80ml di acqua

• 1/2 teaspoons cornflour whisked together with 2 teaspoons water

• 1/2 cucchiaini di succo di limone fresco

• spago da cucina

• a 17- by 11-inch shallow flameproof baking pan fitted with a large flat rack

• un termometro a lettura istantanea

Soak wheat in a bowl of cold water, skimming off any debris that floats to the surface and changing water twice, 20 minutes total. Drain well in a sieve.

Cook wheat, uncovered, in a 3- to 4-quart pot of salted boiling water , stirring and skimming occasionally, until just tender, 12 to 15 minutes; drain well in a sieve and transfer to a bowl.

While wheat is boiling, cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring frequently, until softened, about 7 minutes. Add coriander, ginger, cinnamon, salt, and pepper; cook, stirring, 1 minute more; stir into drained wheat with currants and pine nuts. Cool stuffing completely, about 20 minutes.

Put oven rack in middle position and preheat oven to 232°C. Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. Sprinkle salt and pepper inside and outside of birds, then stuff each body cavity with 120ml stuffing. Spoon remaining stuffing into a small baking dish and cover with foil, then set aside. Tie legs together with string and arrange poussins, without crowding, on rack in pan. Brush melted butter generously over poussins, reserving remainder for basting.

Roast poussins, basting occasionally, until deep golden, 30 to 35 minutes. Reduce oven temperature to 191°C and roast until a thermometer inserted into a thigh (avoiding bone) registers 82°C, and into the stuffing, 74°C, about 10 to 20 minutes more. Transfer poussins to a platter, reserving pan, and loosely cover with foil. Reheat reserved stuffing in oven while making jus.

Remove rack from pan and tilt pan so fat and juices accumulate in one corner. Carefully spoon off almost all of fat. Straddle pan across 2 burners; add broth and water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Transfer to a 1- to 2-quart saucepan and simmer until reduced to about 60g , 3 minutes. Stir cornflour mixture; stir into sauce and simmer 1 minute. Add lemon juice; season with salt and pepper to taste, then pour jus through a fine-mesh sieve into a gravy boat. Cut off string and serve poussins with jus and additional stuffing.

*Available at kalustyans.com.

Avvertenza

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