Grilled Poussins with Lemon Herb Butter

Grilled Poussins with Lemon Herb Butter
Photo by John Kernick

Ingredients

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

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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