Pan Roasted Poussin, Yukon Gold Hash, Bone Marrow Sauce Recipe

• 4 x baby chickens - (1 to 1 1/2 lbs ea)
• 2 Tbsp. extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 Tbsp. duck fat
• 5 x Yukon gold potatoes boiled, peeled,
•     and cut into 1/2" cubes
•     Salt to taste
• 2 x piquillo peppers diced
• 1 x roasted poblano pepper peeled, diced
• 2 x roasted shallots peeled, diced
• 1 c. diced serrano ham
• 2 Tbsp. minced parsley
• 2 x shallots finely diced
• 1 c. red wine
• 1/2 c. ruby port
• 4 c. chicken stock
• 1 tsp beef bone marrow diced
•     Salt to taste
•     Freshly-grnd black pepper to taste

Directions