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 colheres de sopa de azeite de oliva

• 1/2 colher de chá de coentro em pó

• 1/2 colher de chá de gengibre em pó

• 1/2 colher de chá de canela em pó

• 1/2 colher de chá de sal

• 1/4 colher de chá de pimenta preta

• 50g dried currants

• 40g pine nuts, toasted

• 4 poussins (about 450g each)

• 2 colheres de chá de sal

• 1/4 colher de chá de pimenta preta

• 3 tablespoons unsalted butter, melted and cooled

• 80ml reduced-sodium chicken broth

• 80ml de água

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

• 1/2 colher de chá de suco de limão fresco

• barbante de cozinha

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

• um termômetro de leitura instantânea

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.