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Ingredients
- 1 stk (1/2 c.) unsalted butter,
- 6 Tbsp. softened and 2 Tbsp. melted
- 1 Tbsp. finely grated fresh lemon zest
- 2 tsp minced fresh thyme plus 6 large sprigs
- 1 tsp minced fresh rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 x poussins (young chickens) or possibly small Cornish hens (3/4 to 1 lb each preferably organic)
- 2 x lemons, each cut into 6 wedges
Directions
- Prepare a charcoal grill (with lid) or possibly preheat a gas grill on medium heat.
- Stir together softened butter, zest, minced thyme, rosemary, salt, and pepper with a fork.
- Rinse poussins and pat dry. Season cavities with salt and pepper. Working from cavity end of each bird, run your fingers between skin and flesh of breasts and legs to loosen skin without tearing. Push lemon butter under skin and massage skin from outside to spread butter proportionately over breasts and onto legs.
- Insert a thyme sprig and 2 lemon wedges into cavity of each poussin, then tie legs together with kitchen string. Brush birds with melted butter and season with salt and pepper.
- When fire is medium-warm (you can hold your hand 5 inches above rack 3 to 4 seconds), place birds, breast sides up, on grill rack and cover grill. Roast, turning every 15 min, till an instant-read thermometer inserted in fleshy part of a thigh registers 170 F, 45 to 55 min. Transfer birds to a platter and throw away string, then let stand 10 min.
- Cooks' note: o Poussins may be roasted in upper third of a 450 F oven 30 to 40 min. Use a shallow baking pan large sufficient to hold them without crowding.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 550 | |
| Calories from Fat 395 | 72% |
| Total Fat 44.15g | 55% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 321mg | 13% |
| Potassium 509mg | 15% |
| Total Carbs 1.41g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.31g | 0% |
| Protein 35.48g | 57% |
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