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Ингредиенты
- 4 x poussins about 400g each
- 1 x few sprigs of fresh sage
- Â Â marinade:
- 300 ml carton orange juice
- 2 clv garlic crushed
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. soy sauce
- 1 Tbsp. dry sage
- 1 dsp coarsely grated fresh root ginger
- 1 x salt and freshly grnd black pepper
Инструкции
- First cut the back bones out of the poussins using good kitchen scissors or possibly shears.
- Put one large freezer bag inside another. Combine the marinade ingredients and put with the poussins into the inner bag. Marinate for about 24 hrs in the fridge.
- Take the poussins out of the marinade and save the latter.
- Arrange the poussins skin side up in the large roasting tin.
- Flatten the poussins by pressing down with the heel of your hand on the breast bone.
- The wings will sit neatly and then tuck the legs up to the thigh.
- Snip off the bony leg joint at the end oFthe drumstick.
- Hang the tin on the top set of runners in the roasting oven and roast for 20 min.
- Pour the marinade over the poussins and return to the oven for 5 - 10 min.
- Remove the tin from the oven and cut the poussins in half down the breast bone. Strain the juices and rehear on the boiling plate.
- Check the seasoning and serve the sauce separately.
- Decorate with the sprigs of sage.
- One poussin is often too much for one person so I cut them in half once cooked and offer half to begin with and then possibly the other half for seconds. Or possibly use chicken breasts if you prefer.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 50 | |
| Calories from Fat 21 | 42% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 315mg | 13% |
| Potassium 132mg | 4% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.56g | 3% |
| Protein 0.85g | 1% |
