Poussin Farci with Mashed Potatoes
November 5, 2015
The air in your kitchen will be layered with super delicious rustic aromas – the mix of the wine, butter and all the ingredients for the stuffing is a symbol of this heavenly simple dish. Don’t be surprised if your neighbors get friendly curious.
1Cut all the ingredients above to very small pieces. Mix them well. Gently with your fingers pull the skin of the poussin away from the meat. The trick is to get under the film that is layered between the skin and the meat. Form pockets by pulling the skin gently. Stuff the inside of the poussin cavity with the legumes mix and carefully stuff it under the skin. Once done the little chicken will look like wearing a warm winter coat.
2Over a medium heat in a stock pan, big enough to fit exactly the 2 birds, combine the wine with butter, 1 clove garlic and black pepper and boil until the butter melts completely. Add the two stuffed poussins, legs up and cook them for 25 minutes, occasionally bathing them with the liquid with the help of a ladder.
3Preheat oven to 375F.
4Transfer the birds and all the cooked juices to a small deep baking pod and cook for another 45 min. Serve with mashed potatoes.
5FOR THE MASHED POTATOES
6Place the potatoes and the herbs in a medium size pot. Cover them with water. Bring to boil. When it starts to bubble lower the heat and boil the potatoes until tender. Remove the potatoes from the hot water and let them rest until you feel comfortable to remove the skin of the potatoes with fingers. In a mixing glass bowl place the potatoes and add the milk, salt, freshly ground black pepper and the mustard. Mush them until smooth and fluffy.