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Pressed Young Chicken 'poussin' Recipe

Name: Hudson & Co.s Pressed Young Chicken 'Poussin' Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 whole Young chicken (poussin); 2 tsp Salt; 1 tsp Black pepper; 4 tbs Olive oil; 2 tbs Fresh thyme; 1 head Cauliflower florets; 2 tbs Butter; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 4 whole Leeks; 2 cups Vegetable broth; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbs Olive oil; 8 oz Mixed wild mushrooms (e.g., shiitake, oyster, cremini); 2 cloves Garlic, minced; 1 tbs Thyme, fresh; 2 tbs Butter; 1 cup Pomegranate juice; 1 tbs Honey; 1 tbs Balsamic vinegar

Inspired by Hudson & Co.

Time2h

Serves4

Roasted cauliflower puree, braised leeks, wild mushrooms, pomegranate jus

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Ingredients

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Poussin

2 whole Young chicken (poussin)

2 tsp Celtic sea salt

1 tsp black pepper

4 tbs olive oil

2 tbs Fresh thyme

Roasted Cauliflower Puree

1 head Cauliflower florets

2 tbs Butter

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

Braised Leeks

4 whole Leeks

2 cups Vegetable broth

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs olive oil

Wild Mushrooms

8 oz Mixed wild mushrooms (e.g., shiitake, oyster, cremini)

2 cloves Garlic, minced

1 tbs Thyme, fresh

2 tbs Butter

Pomegranate Jus

1 cup Pomegranate juice

1 tbs Honey

1 tbs Aged balsamic vinegar

Method

Poussin Preparation

Prepare the Poussin

Preheat the oven to 400°F (200°C). Season the poussin generously with salt and black pepper, both inside and out. Drizzle olive oil over the skin and rub it in. Sprinkle fresh thyme on top.

Roast the Poussin

Place the poussin on a roasting tray and roast in the preheated oven for about 45-50 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

Roasted Cauliflower Puree

Cook the Cauliflower

While the poussin is roasting, bring a pot of salted water to a boil. Add the cauliflower florets and cook until tender, about 10-15 minutes.

Blend the Puree

Drain the cauliflower and place it in a blender. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Braised Leeks

Prepare the Leeks

Trim and slice the leeks lengthwise, then rinse thoroughly to remove any dirt.

Braised the Leeks

In a large skillet, heat olive oil over medium heat. Add the leeks and season with salt and black pepper. Pour in the vegetable broth, cover, and simmer for about 20 minutes until the leeks are tender.

Wild Mushrooms

Sauté the Mushrooms

In another skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add mixed wild mushrooms, thyme, salt, and pepper. Sauté until the mushrooms are golden brown, about 5-7 minutes.

Pomegranate Jus

Prepare the Jus

In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Bring to a simmer over medium heat and reduce until slightly thickened, about 10 minutes.