Grilled Poussins with Lemon Herb Butter

Grilled Poussins with Lemon Herb Butter
Photo by John Kernick

Ingredients

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

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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