Spice-Rubbed Poussins

Name: Spice-Rubbed Poussins
Ingredients: 1 small shallot, minced; 2 teaspoons chopped thyme; 1 teaspoon sweet paprika; 1 teaspoon curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon freshly ground white pepper; 1/4 teaspoon ground cloves; 2 tablespoons extra-virgin olive oil; Kosher salt; Four 1-pound poussins, backbones and wing tips removed; 1/2 cup dry white wine; 1 garlic clove, minced; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce

15 ingredients

10 steps

Ingredients

1 small shallot, minced
2 teaspoons chopped thyme
1 teaspoon sweet paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground white pepper
1/4 teaspoon ground cloves
2 tablespoons extra-virgin olive oil
Kosher salt
Four 1-pound poussins, backbones and wing tips removed
1/2 cup dry white wine
1 garlic clove, minced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

Directions

1

In a bowl, combine the shallot, thyme, paprika, curry, ginger, nutmeg, white pepper and cloves.
2

Stir in the oil and season with a large pinch of salt.
3

Set the poussins on a rimmed baking sheet, breast side up; press down to flatten the birds.
4

Spread the spice paste all over, then refrigerate overnight.
5

Preheat the oven to 425.
6

In a small saucepan, boil the white wine, garlic, soy sauce and Worcestershire sauce over high heat until reduced by a third, about 5 minutes.
7

Season the poussins with salt and roast for 10 minutes.
8

Increase the oven temperature to 450 and baste the poussins with the wine mixture.
9

Roast for about 20 minutes longer, basting 3 more times with the wine mixture, until the birds are nicely browned and the inner thigh juices run clear.
10

Let the poussins rest for 10 minutes, then serve.