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Poussins are simple to prepare and make an impressive entrée. For an attractive presentation, surround the birds with whole sprigs of fresh rosemary or thyme and sprinkle them with shredded orange peel.
- For the Chicken:
- Two 1-1 1/2-pound poussins or cornish game hens
- 2 teaspoons cooking oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- For the Sauce:
- 3/4 cup cherry preserves
- 1 tablespoon cider vinegar
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 tablespoon kirsch (optional)
- 1 tablespoon water
- 2 teaspoons cornstarch
FOR THE CHICKEN:
Halve the birds and place cut-side down on a rack in a roasting pan. Brush the birds with cooking oil; sprinkle with salt and pepper. Bake, uncovered, in a preheated 375 degrees F oven for 1-1/2 hours, or till the juices run clear.
FOR THE SAUCE:
In a small saucepan, melt the preserves over low heat. Stir together the vinegar, orange juice concentrate, kirsch (if desired), water and cornstarch. Add to the saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Serve with birds.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
322 calories; 6g total fat; 109mg cholesterol; 184mg sodium; 42g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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