Name: The Kitchen Restaurants Herb Roasted Poussin Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 whole Poussin; 2 tbs Olive oil; 2 tbs Fresh thyme; 4 cloves Garlic cloves; 1 whole Lemon; 1 tsp Salt; 1 tsp Black pepper; 2 cups All-purpose flour; 3 whole Eggs; 1 cup Milk; 1 cup Candy cap mushrooms (dried); 1 tsp Salt; 2 tbs Butter; 2 cups Mixed mushrooms (e.g., shiitake, cremini, button); 2 whole Shallots; 2 cloves Garlic cloves; 1 cup Red wine; 2 tbs Fresh parsley; 1 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 head Escarole; 2 tbs Olive oil; 2 cloves Garlic cloves; 1 cup Vegetable broth; 1 tsp Salt; 1 tsp Black pepper; 2 whole Poussin legs; 2 cups Duck fat or olive oil; 4 cloves Garlic cloves

Tom’s Town Vodka + Chambord + Pineapple + Lemon

FRENCH MARTINI

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Garlic Mayo

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Olives

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Guacamole

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Preheat the oven to 375°F (190°C). Rub the poussin with olive oil, salt, pepper, and thyme. Insert garlic and lemon inside the cavity. Place it in a roasting pan.

Prepare the Poussin

Roast in the preheated oven for 45-50 minutes until golden brown and cooked through. Baste occasionally with pan juices.

Roast the Poussin

In a bowl, combine flour, eggs, milk, candy cap mushrooms, and salt to form a smooth batter.

Make the Spaetzle Dough

Boil water in a pot. Using a spaetzle maker or colander, push the batter into the water. Cook until they float, then drain and toss with butter.

Cook the Spaetzle

In a skillet, heat olive oil over medium heat. Add shallots and garlic, sauté until soft. Add mixed mushrooms, salt, and pepper; cook until mushrooms are tender.

Sauté the Mushrooms

Pour in red wine and let it reduce by half. Stir in fresh parsley before serving.

Add Wine

Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant. Add chopped escarole and sauté until wilted.

Sauté the Escarole

Add vegetable broth, salt, and pepper. Cover and cook on low heat for 15 minutes.

Braise the Escarole

In a pot, combine duck fat (or oil), garlic, thyme, salt, and pepper. Submerge poussin legs and cook on low for 2-3 hours until tender.

Prepare the Legs

Poussin

Olive oil

Fresh thyme

Garlic cloves

Lemon

Salt

Black pepper

All-purpose flour

Eggs

Milk

Candy cap mushrooms (dried)

Butter

Mixed mushrooms (e.g., shiitake, cremini, button)

Shallots

Red wine

Fresh parsley

Escarole

Vegetable broth

Poussin legs

Duck fat or olive oil