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Poussins with Cherry Sauce

Source: Cooking at a Glance - Chicken
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Active Time:  10 Minutes
Total Time:  1 Hour 40 Minutes
  Makes 4 servings
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.
RECIPE INGREDIENTS
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
Poussins with Cherry Sauce Recipe at Cooking.com
DIRECTIONS
FOR THE CHICKEN:
Halve the birds and place cut-side down on a rack in a roasting pan. Brush birds with cooking oil; sprinkle with salt and pepper. Bake, uncovered, in a preheated 375 degrees oven for 1-1/2 hours, or till 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 saucepan. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce with birds.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 322
Fat. Total: 6g
Protein: 24g
Carbohydrates, Total: 42g
Sodium: 184mg
% Cal. from Fat: 17%
Cholesterol: 109mg
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