grilled poussin with
shallot balsamic butter
Wonderfully aromatic, this French-inspired dish
will make you say ooh la la. Balsamic glaze is
available at most supermarkets near the vinegar.
Serves 4
FOR THE SEASONING
4 large cloves garlic, mashed to a paste
(about 2 Tbs.)
1 Tbs. finely chopped fresh tarragon
1 Tbs. finely chopped fresh flat-leaf
parsley
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 poussin (1 to 1½ lb. each), spatchcocked
(see sidebar at right)
2 Tbs. olive oil; more for the grill
FOR THE GLAZE
½ cup apple juice
½ cup dry white wine
1 Tbs. green olive tapenade
FOR THE BUTTER
1 Tbs. finely chopped shallot
2 tsp. balsamic glaze
½ tsp. Espelette pepper or hot paprika
¼ tsp. kosher salt
2 oz. (4 Tbs.) unsalted butter, softened
FOR THE GARNISH
Chopped fresh tarragon
Flaky sea salt (optional)
SEASON THE BIRDS
In a small bowl, combine the garlic, tarra-
gon, parsley, salt, and pepper.
Rub the poussin all over with the oil, then
with the seasoning, using most of it on the
meatier side of the birds.
MAKE THE GLAZE
In a small saucepan, whisk the apple juice,
wine, and tapenade over high heat, and
bring to a boil. Lower to a simmer and cook,
whisking occasionally, until reduced to
about ½ cup, 10 to 20 minutes. Set aside.
MAKE THE BUTTER
In a small bowl, combine the shallot, bal-
samic glaze, Espelette pepper, and salt, and
allow to sit for 5 minutes for the flavors to
develop. Add the butter, and stir to com-
bine. Set aside.
GRILL AND
GLAZE THE
POUSSIN
Prepare a
high (500°F to
600°F) gas or
charcoal grill fire.
Oil the grate.
Grill the poussin,
breast sides down,
until the skin has nice grill
marks; 4 to 6 minutes. Flip
the birds over, brush with the
glaze, and cook for an additional
1 to 2 minutes on that side.
Finish grilling the birds over indirect heat:
For a gas grill, simply turn off all but one of
the burners and adjust the heat as neces-
sary to maintain a temperature of 350°F.
For a charcoal grill, briefly remove the
birds from the grill, then remove the grill
grate. Use long-handled tongs to bank the
hot coals to one side. Put the grate in place.
Place an oven thermometer on the grate
over the cooler area, close the lid, and let
the coals burn down until the thermometer
reads about 350°F.
Transfer the birds to the cooler side of
the grill and continue cooking, breast side
up, brushing with the glaze every couple of
minutes until cooked through (160°F), 25 to
30 minutes. (It’s fine if you run out of glaze
before the birds are cooked.) You may want
to rotate the position of the birds so the
same ones are not always closest to the heat.BUTTER, GARNISH, AND SERVE
Transfer the birds to a cutting board, breast
side up, and spread with some of the butter.
Tent with foil for 5 minutes. Cut into halves
or quarters, garnish with the chopped tarra-
gon and salt, and pass the remaining butter
at the table.With the bird breast side down, use
poultry shears or a sharp kitchen knife
to cut along each side of the backbone
to remove it.Turn the bird over and press down
on the breasts with the heels of your
hands to flatten it a little; you may hear
the wishbone crack. If necessary, turn
the legs so the meatier side is on the
same plane as the breast.How to spatchcock
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