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Roasted Poussins with Pomegranate Sauce and Potato Rösti

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Roasted Poussins with Pomegranate Sauce and Potato Rösti

Roasted Poussins with Pomegranate Sauce and Potato Rösti

amanda

Equipment

  • - 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.

Ingredients

  • 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

Instructions

1

Instruction 1

In small saucepan over moderately high heat, whisk together 1 cup water, pomegranate juice, and sugar. Bring to boil and cook, uncovered, until thick and syrupy, about 15 to 20 minutes.
2

Instruction 2

Preheat oven to 375°F.
3

Instruction 3

Rinse poussins inside and out and pat dry. Cut out necks if attached and discard. In small bowl, whisk together salt, cumin, turmeric, pepper, and saffron. Sprinkle poussins with spice mixture; press to adhere.
4

Instruction 4

Set large roasting pan on stove top, straddling two burners. Add 2 tablespoons vegetable oil and heat over moderately high heat until hot but not smoking. Working in 2 batches, sear poussins until well browned, about 5 minutes per side, transferring as done to large platter and adding more oil as needed. Return poussins to pan and pour pomegranate syrup over.
5

Instruction 5

Roast 15 minutes. Baste poussins with pan juices and scatter walnuts around. Roast, basting occasionally, until instant-read thermometer inserted into 1 thigh (avoiding bone) registers 170°F, about 15 minutes more.
6

Instruction 6

In large bowl, stir together grated potato, rosemary, salt, and pepper. In heavy 10-inch nonstick skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Pour in 1/2 potato batter and lightly press to form even layer that completely fills pan. Cook, without moving, until underside is browned, about 12 minutes. Invert large plate over skillet and flip pancake onto plate. Add 1 tablespoon oil to skillet, then slide pancake back, uncooked side down, into skillet. Cook until underside is golden brown, about 5 minutes. Remove from heat and keep warm, then repeat process with remaining oil and potato batter to make second pancake.
7

Instruction 7

Cut into wedges and serve with poussin.
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