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Directions for: Whole Roasted Poussin with Lentils, Beets and Wilted Greens



12 sprig fresh marjoram

4 poussin or cornish hen

3 Tbsp olive oil

1 Tbsp coarse salt

2 cloves garlic

1 Tbsp sherry vinegar

1 Tbsp wild plum vinegar

2 apple unpeeled, cored, cut into small cubes 3/4 inch thick

freshly cracked black pepper


roasting pan drippings, fat separated and removed

1 shallot, finely diced

3 oz dry white wine

1 Bay Leaf

2 Tbsp cold butter


1 ½ cup French lentils

coarse salt

2 leaves fresh mint


1 bunch fresh spinach, tough stems discarded

2 Tbsp butter

juice of 1/2 lemon

coarse salt


2 large beet, red or golden

coarse salt


8 long sprigs marjoram

4 long chives



1. Preheat oven to 350 degrees F.

2. Put a medium roasting pan in the preheated oven to heat.

3. Remove leaves from 1 to 2 sprigs of marjoram and finely chop.

4. In a large bowl combine the oil, salt, chopped garlic, vinegar, pepper and the chopped marjoram.

5. Evenly divide the apples and remaining whole marjoram sprigs and add into the cavity of each of the poussins.

6. Roll the birds in the oil and garlic mixture and put them in the preheated roasting pan.

7. Roast the hens approximately 40 to 50 minutes or until they are deep golden brown or read an internal temperature of 160 degrees F.

8. Remove the hens from the pan and cut them in half directly through the centre of the breast, discarding the apple and herbs.

9. Trim the bones slightly to make the poussin easier to eat.

10. Set aside the poussins in a warm place while you make the sauce from the pan drippings.


1. Drain the liquid from the pan into a gravy separator. (If you don’t have a gravy separator just use a cup and skim off the fat.) The fat will rise to the top and you can either pour out the good drippings from the bottom or skim the fat from the top.

2. Put the pan that was used to cook the poussins on medium heat and quickly sauté the shallots.

3. Turn the burner to high and add the wine, using the liquid and a wooden spoon to loosen all the bits stuck to the bottom of the pan.

4. Add the bay leaf and the separated “good drippings” and reduce for about 5 minutes.

5. Turn the heat off.

6. Stirring constantly, add the cold butter – you want the butter to thicken the sauce and not just melt all out, you want it to emulsify the sauce.

7. Add salt to taste and strain into a warmed gravy boat or a measuring cup or anything you can easily pour from.


1. Place the lentils in a medium pot and cover with a little more than twice their volume of cold water.

2. Add salt to taste and the mint.

3. Bring to a boil and reduce to a simmer, cooking the lentils until tender but firm, about 20 to 30 minutes.

4. Drain, discard the mint, check the seasoning, and divide lentils among 4 plates.


1. Wash the greens thoroughly and drain in a colander (don't dry them too much as the water on them will be needed for their cooking). You can also substitute your favourite Chard instead of using spinach.

2. Heat a wide, shallow saucepan on medium-high heat, quickly add the greens, and cover.

3. The steam generated from the liquid that was left on the greens will wilt them quite quickly as long as they are covered.

4. When all the greens have completely wilted, add the butter, lemon juice and salt to taste.


1. Put the beets in a medium-sized pot and cover with a large amount of salted water.

2. Bring to a boil and continue boiling gently on medium heat for approximately one hour.

3. Drain the beets and, while holding the beet under a little cold running water, slip off the outer skins.

4. Cut the beets into 1/2-inch-thick batons.


1. Divide the lentils among four plates.

2. Put the spinach (or chard) on top and then the hen halves.

3. Spoon the sauce around the plate and on top.

4. As a simple garnish you can tie a few loops of marjoram together with a chive to rest on the top of the assembled dish – or not.

See more: Vegetables, French, Roast, Poultry, Beans, Game, Main, Herbs