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Grilled Poussins with Lemon Herb Butter

Grilled Poussins with Lemon Herb Butter
Photo by John Kernick

Ingredients

  • 1 large chimney starter
  • 2 tablespoons fresh thyme leaves
  • 3 ½ teaspoons fine sea salt
  • 1 instant-read thermometer
  • fresh thyme
  • ¾ cup unsalted butter
  • fresh rosemary sprigs
  • + 7 more ingredients
    • 1 tablespoon fresh rosemary
    • kitchen string
    • 1 lemon
    • 6 1 1/4- to 1 1/2-lb poussins or small Cornish hens
    • 1 ¼ teaspoons black pepper
    • 1 ½ tablespoons fresh lemon zest
    • 18 fresh thyme

Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well. Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkl...

View full recipe at Epicurious

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