 |
Prep Time: 0 Minutes Cook Time: 125 Minutes |
Ready In: 125 Minutes Servings: 4 |
|
Poussin in the French , this is the meat of a small, young chicken sold whole be no more than 2 pounds in ready-to-cook weight . Great for roasting . can substitute it for any small size fowl . Ingredients:
marinate |
2 tbsp crushed pepper ( roasted ) , chopped garlic and ginger |
2 spring chicken |
4 tbsp ginger , crushed |
2 tbsp spring onion |
2 tbsp olive oil |
finishing touch |
2 tbsp ginger , 2 spring onion |
3 tbsp olive oil and soy sauce |
Directions:
1. Blend the pepper , ginger and garlic .
2. Rinse the chickens , pat dry .
3. Marinate and chill for couple of hrs .
4. Pre heat oven at 180 deg .
5. Line a roasting pan .
6. Place the birds with the chest down , wings tucked under .
7. Roast for 30 mins uncovered .
8. Turn the birds and brush with oil .
9. Roast for 30 mins or until it's cooked .
10. Cover loosely with foil and leave it for 15 mins .
11. Cut each bird into half .
12. ...................................................................
13. Smoke the oil at high flame .
14. Pour it over ginger and onion and add the sauce .
15. Put the oil over the bird before serving .
|
|