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Friday, February 22, 2008

Roasted Poussin with Lemon and Cumin



2 Cornish Game Hens (also called poussins) about 1 1/2 pounds each

1/2 stick butter

3 tbsp chopped fresh cilantro leaves

1/2 tsp ground cumin

1/4 tsp salt

1/8 tsp freshly ground black pepper

2 tsp lemon juice

1-2 cups kosher salt*

Preheat oven to 500.

In a small bowl, melt butter and add cilantro, cumin, salt, pepper, and lemon juice. Rinse the game hens and pat dry. Cut in half along the backbone and breast bone.

In pan, pour the kosher salt into an even layer. Place a roasting rack over the salt. Lay out the halves, skin side up. Brush with 1/3 of the butter mixture. Roast for 15 minutes.

Reduce oven to 400. Baste with 1/3 of the butter mixture. Let roast for 15 minutes. Baste with remaining 1/3 of butter mixture. Roast another 15 minutes or until juices run clear.

Serves 4.

Optional- if desired melt 1/4 cup butter in small saucepan. Add 1 tbsp lemon juice and 1/2 tsp cumin. Bring to boil, reduce heat and simmer until reduced by half and starting to thicken. Brush over hens right before serving. This concentrates the cumin/lemon flavor and I recommend it. Yumm.

*The kosher salt on bottom helps absorb the fat splatters from cooking at a high temperature.

2 Tasty Tidbits:

The Baskers said...

Ooh, looks yummy. Did you take that picture? It looks great!

Michelle said...

Thanks. Yep, I took it right before I ate it. :-) I definetly recommend the extra sauce, great for smearing the end of the chicken breast part in!