COOK'S CLASS

 ROASTED PETIT POUSSIN WITH GIN & ORANGE

The perfect choice for a balmy summer supper.

On a warm summer’s evening try these fast roasted baby chickens basted with tart fresh orange juice liberally laced with gin and a few crushed dried juniper berries to add fragrance and flavour. As these intriguing deep purple berries are the hallmark flavouring of gin you can happily use either or both. This is one of those dishes that are both easy and appealing served at room temperature. Make these petit poussins a few hours ahead and with them, enjoy a delicious and substantial lentil, mushroom bacon salad. Well-crusted bread, a glass of chilled white wine and supper is ready.

INGREDIENTS:
4 petit poussin (baby chickens)
4 tablespoons olive oil
4 teaspoons soft crushed sea salt
freshly milled black pepper
4 teaspoons mustard powder
4 teaspoons crushed fresh garlic
2 teaspoons zest of 1 orange
8 bay leaves
8 juniper berries crushed (optional)
1 cup orange juice
2-3 tablespoons gin

CHECK LIST: a washable worksurface, paper towels, cook's knife, roasting pan, large frying pan, metal spoon

STAGE 1:
Rinse chickens inside and out under running water. Pat absolutely dry using more than one thickness of paper toweling. Wash all implements thoroughly after use. 

Sprinkle with olive oil and pat it over the skin. Season generously using soft crushed sea salt, rather than running commercial salt, freshly milled pepper, dry mustard powder, garlic and orange peel. All excellent simple seasonings to pat firmly over the chickens. Place 2 bay leaves and 2-3 crushed juniper berries in each chicken cavity.Place the chickens in the roasting pan and roast at 180șC.

STAGE 2:
Peel and slice mushrooms. Remember to only salt mushrooms after they have been cooked to prevent loss of juices. (Although for soup, salt while cooking as this draws out the juices.) Split spring onion leaves lengthwise.

To cook lentils rinse and place 2 cups in a saucepan with 4 cups cold water and 1 tsp salt. Simmer covered until tender but not mushy, about 20 minutes over medium heat.

STAGE 3:
To prepare salad: Lightly fry 4-6 rashers of smoked beef or streaky bacon in its own fat. When crisp remove and reserve. Using the same pan sauté 8 medium size black mushrooms sliced and sprinkled with 1 teaspoon mustard powder, 1 teaspoon crushed fresh garlic. Sauté for 1-2 minutes remove and then sprinkle with sea salt to taste.

When cool, arrange mushroom in groups with 2 cups cooked lentils. Lightly crush bacon and sprinkle over the top. Add lavish sprigs of watercress, curled spring onion, quartered bulbs of fennel and roasted almonds. Sprinkle generously with about 2 tablespoons olive oil, lightly with about 2 teaspoons good red wine vinegar and sea salt.

 

STAGE 4:
While roasting baste every 20 minutes with orange juice mixed with gin.

When chickens are a crisp golden brown, about 1 hour (you may need to cook these longer) remove. Place on a plate to cool, uncovered and strain the pan juices and spoon over chickens. When cool, lightly cover with wax paper until ready to serve.