1 Cut the poussin in half, sever the spine and wing tips (keep everything).
2 Salt the inside. Salt and pepper the outside, then using a brush coat with mustard and roll the outside (skin side) in the breadcrumb mixture and refrigerate for 20 minutes (to develop flavor).
3 Preheat your oven to 410°F (210°C) (gas mark 7).
4 In a sauté pan pour in your potatoes then add a little thyme flowers and a bay leaf, salt, then cover with water to the level and cook for 10 minutes after boiling.
5 In a baking dish place your poussin halves with the breaded side facing up.
Scatter your crushed poultry bones around them then your small onions and drizzle your poultry with 2 tablespoons of olive oil, cook at mid-height for 20 minutes.
After 10 minutes pour 0.8 cup (20cl) of water around to make your jus.
6 Meanwhile drain your potatoes, return your sauté pan to the heat, pour in a little olive oil and fresh butter, when everything is hot add the potatoes and chanterelles, stir and sauté them for 5 minutes, salt and pepper then keep off the heat covered.
Presentation
on a large plate the poussin half (which you can separate the thigh from)
the sautéed potatoes and chanterelles and the light jus that you will have strained through a fine sieve around it.
* To make your porcini breadcrumb mixture, finely grind your dried porcini mushrooms then pass them through a fine sieve.
The porcini crust must chill on the skin for at least 20 minutes before roasting: this contact time creates the golden crust, not just powder that falls off. Brush with mustard first, it's your binder. Some Savoyard cooks add crushed pine nuts instead of half the chanterelles for extra crunch and Alpine character, but we keep the classic version here. Plate on a large dish: poussin half with thigh separated, sautéed potatoes and chanterelles beside it, jus strained through chinois around. Nothing else, the meat speaks for itself.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.