Free-range poussin

Yield: 10 servings

Measure Ingredient
3 \N Poussin -; (abt 3 lbs ea)
1 tablespoon Olive oil
\N \N Coarse salt
\N \N Freshly-ground black pepper

Using a pair of poultry scissors, split the poussins down the breast side.

Set the bird, back-side down, on a clean work surface. Using the heel of your hand, press down to flatten the bird. Brush with olive oil. Season with salt and pepper. Place flattened poussin on the heated grill. Cook over medium-low heat until the juices run clear when the thickest part is pricked with a two-pronged fork, about 30 minutes. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire.

Source: "Martha Stewart Living - (" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.

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