Ingredients
The glaze:
- 1 cup maple sugar, or 1/3 cup maple syrup
- 3 shallots, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon Dijon-style mustard
- ¼ cup apple cider vinegar
- ¼ cup water
The poussin:
- 4 chickens, 14 to 18 ounces each
- ¼ pound unsalted butter, softened
- 1 small apple (such as Granny Smith), cored and diced small
- 1 small onion, diced small
- Small bunch of fresh thyme
- 6 parsley sprigs
- Kosher salt and freshly ground pepper to taste
- Vegetable oil for frying
- Nutritional Information
Nutritional analysis per serving (4 servings)
2335 calories; 193 grams fat; 42 grams saturated fat; 2 grams trans fat; 106 grams monounsaturated fat; 32 grams polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 58 grams sugars; 86 grams protein; 408 milligrams cholesterol; 372 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- To make glaze, mix together all the ingredients in a small saucepan and bring to boil. Continue boiling 3 minutes. Remove from heat and allow to sit at room temperature until ready to use.
- Preheat oven to 450 degrees. Loosen skin on each chicken by gently working index finger from a small separation in the front toward the back. Spread a small pat of butter about the size of your fingertip on each side of each chicken breast.
- Mix remaining butter with chopped apple, onion, thyme and parsley and loosely stuff an equal portion of the mixture into cavity of each bird.
- Trim off wing tips and any other extraneous parts, like the neck. Truss chickens and season with salt and pepper.
- Heat two 10-inch frying pans to medium-high heat. Add enough vegetable oil to just cover the bottoms. Sear birds on all sides until golden brown, about 10 minutes.
- Place chickens on rack in a roasting pan. Brush each with maple sugar glaze and roast 8 minutes. Remove and brush with glaze once again. Put chickens back in oven 7 minutes longer.
- Remove from oven and let birds rest at least 5 minutes before serving.
Dining and Cooking