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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn. Ingredients:
1/4 cup chopped basil |
1 1/2 tablespoons finely chopped rosemary |
1 tablespoon thyme leaves |
2 fresh bay leaves, finely chopped |
3 tablespoons extra-virgin olive oil |
2 small garlic cloves, chopped |
4 poussins (1 to 1 1/4 pound each) or small cornish hens, backbones cut out and birds split in half |
Directions:
1. Blend together herbs, oil, garlic, 1 tablespoon salt, and 1/2 teaspoon pepper in a blender until finely chopped, then rub all over poussins.
2. Prepare grill for indirect-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
3. Oil grill rack, then grill poussins, skin sides down first, directly over coals, turning once, until well browned, 2 to 3 minutes. Move poussins to area with no coals underneath and grill, covered, until just cooked through, 15 to 20 minutes more. Transfer poussins to a platter and let stand 10 minutes.
4. Cooks' notes: Poussins can be rubbed with herb paste 1 day ahead and chilled. To cook poussins indoors, brown them as above in a hot large ridged grill pan over medium-high heat, then cover with an inverted roasting pan. Reduce heat to medium and cook about 18 minutes.
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