- Electric Roaster Oven for Poultry: Ideal for evenly roasting poussin with minimal supervision, ensuring perfect doneness.
- Digital Food Scale: For precise measurements of ingredients to maintain recipe accuracy and portion control.
- High-Sided Saucepan: Essential for creating the pomegranate sauce, allowing easy stirring and reducing without splashes.
- Chef's Knife with Honing Steel Set: A versatile tool for various prep work including cutting vegetables like potatoes for rösti.
- Mandoline Slicer: To achieve uniform slices of potato, which is crucial for even cooking during the rosti-making process.
- Stainless Steel Potato Ricer: Perfect for making a smooth and fluffy mash or rösti base from boiled potatoes.
- Silicone Spatula Set: Multi-purpose, including mixing ingredients for the sauce and scraping bowls clean.
- Digital Kitchen Thermometer: Ensures roasted poussin reaches safe internal temperature while cooking.
- Baking Sheet with Parchment Paper: For baking or roasting potatoes to create rösti, preventing sticking and easy clean-up.
- Tongs Set: Useful for handling hot foods like the poussin during serving and ensuring safety.
- Silicone Basting Brush: Ideal for evenly applying the pomegranate sauce over the roasted poussin before plating.
1 cup bottled pomegranate juice
1 cup sugar
8 (1-pound) poussins (small chickens) or 8 (1 1/4-pound) Cornish hens
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/8 teaspoon crumbled saffron threads
3/4 cup roasted walnuts
2 tablespoons or more vegetable oil, for frying
4 russet (baking) potatoes, peeled and coarsely grated
1 tablespoon fresh rosemary, chopped
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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