Bones_ Recipes, History, and Lore - Jennifer McLagan [66]
2. In a Dutch oven or flameproof casserole, heat the oil over medium-high heat and brown the chicken well on all sides. Add the garlic cloves and the remaining herbs. Pour over the chicken stock and bring to a boil, then cover and braise in the oven for 1 hour, basting every 20 minutes with the stock.
3. Remove the lid and continue to cook for another 10 minutes, or until the thigh juices run clear when pierced and the internal temperature registers 165°F (73° C) on an instant-read thermometer. Transfer the chicken and the garlic to a platter and keep warm, loosely covered with aluminum foil.
4. Strain the cooking liquid into a small saucepan and skim off the fat, then bring to a boil and reduce to 1 cup (250 ml). Mix the cornstarch with 1 tablespoon water, whisk into the sauce, and bring to a boil, whisking. Check the seasoning, and add about 1 tablespoon juice squeezed from the remaining lemon half.
5. Carve the chicken and serve with the garlic cloves, sauce, and toasted baguette.
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Carving a Bird
For larger birds such as chickens and turkeys, begin by pulling one leg away from the body and cutting down through the hip joint. Don’t worry about leaving the “oysters” attached to the backbone—they are the cook’s treat. Cut the leg in two through the joint between the thigh and drumstick. The meat on the leg and the thigh can be sliced by cutting parallel to the bone. Repeat with the other leg. Next, remove the wings and cut them in two. To carve the breast, begin at the wishbone end and, one side at a time, slice diagonally down through the meat. (If the wishbone was removed before cooking,
this will be easier.)
For geese and ducks, the tendons holding the legs and wings together are stronger. You will need more force to cut the legs and wings from the bird. When carving, slice each side of the breast parallel to the breastbone to yield long thin slices.
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Herb-Glazed Poussins
Colin Faulkner, who took the black-and-white photographs for this book, made this dish for me. That evening he let his imagination fly with what was at hand and the result was delicious. You can follow the recipe exactly or use your own combination of herbs. Keep in mind that this is a glaze, not a sauce, so it will be thick and syrupy, with just enough to coat the birds. Serve the birds whole or cut them in half before serving, to make them easier to eat.
4 poussins or small Cornish hens, about 1 pound (450g) each
Kosher salt and freshly ground black pepper
2 lemons
4 garlic cloves
4 large tarragon sprigs
5 tablespoons olive oil
1 tablespoon rosemary leaves, chopped
½ cup (125 ml) dry white wine
3 tablespoons maple syrup, or to taste
1 teaspoon Dijon mustard
1 tablespoon chopped sage
1 tablespoon thyme leaves
1. Pat the birds dry and season them inside and out with salt and pepper. Cut 1 of the lemons into quarters, and squeeze the juice from the other one. Place 1 lemon quarter inside each bird along with 1 garlic clove and 1 tarragon sprig. Truss the birds and place in a dish or on a platter.
2. Mix 3 tablespoons of the oil with 2 tablespoons of the lemon juice and the rosemary, and pour over the hens, turning so they are well coated. Season them with salt and pepper, and leave to marinate at room temperature for 20 minutes.
3. Preheat the oven to 400°F (200°C). Pour the remaining 2 tablespoons olive oil into a roasting pan and add the birds, breast side up, along with the marinade. Roast, basting them every 10 minutes with the pan juices, for 35 to 45 minutes, or until golden and the thigh juices run clear when pierced; the temperature of the thigh should register 165°F (73°C) on an instant-read thermometer.
4. Transfer the birds to a warmed platter, breast side down, and keep warm, loosely covered with aluminum foil. Discard the fat from the roasting pan, set pan over medium-high