Name Barbecued Poussins

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Barbecued-PoussinsIngredients:
* 4 small poussins
* 3 tablespoons oil
* 2 garlic cloves, crushed
* 1 tablespoon each chopped tarragon, thyme, parsley and rosemary
* 1 tablespoon gin (optional)
* 4 juniper berries, lightly crushed
* salt and pepper

1. Using some poultry shears or good kitchen scissors, cut the poussins along the back bone. Place each one on a board, cut-side down, flatten by pressing firmly on the breast bone and cut in half. Transfer to a large shallow dish and sprinkle with salt and pepper. Add the oil, garlic, herbs and gin, if using. Turn the poussins over to coat thoroughly. Add the juniper berries, cover and leave to marinate in the refrigerator or a cool place for at least 1 hour.
2. Remove the poussins from the marinade. For cooking, you may find it useful to thread them on to long metal skewers. This simplifies turning them over on the grill.
3. Place the poussin halves on an oiled grid and cook over hot coals on a preheated hot barbecue, or, if preferred, under a preheated hot grill, for about 20 minutes, or until they are tender and the skin is brown and crisp. Turn them frequently during cooking.

Serves: 4

Note: Quails are also suitable for this recipe. You should allow two birds per person and cook them for about 12 minutes.

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