Simple Brined & Grilled Poussin
D'Artagnan | Yield: Serves 2
Baby chickens cook up extra juicy and flavorful with a quick aromatic brine and a hot grill. A semi-boneless poussin is perfectly portioned for one, taking the guesswork out of meal prep. This recipe can be easily scaled up or down and embellished with your favorite sauces and accompaniments.
- 4 cups water
- ½ cup kosher salt
- ½ cup raw sugar
- 1 lemon, quartered
- 3 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 3 sprigs fresh thyme
- Handful of fresh parsley
- 2 cups ice
- 2 Whole Semi-Boneless Free-Range Poussins
- 1 tablespoons unsalted butter, softened
- Oil, for grill
- To a medium saucepan over medium-high heat, add water, salt, sugar, lemon, garlic, peppercorns, bay, and thyme. Heat until salt and sugar are completely dissolved, stirring occasionally. Remove from heat. Stir in parlsey then add ice. When brine is completely cool add poussins; cover and refrigerate for at least 2 hours (up to 8 hours).
- About 30 minutes before cooking, remove the poussins from the brine and quickly rinse and pat dry, tuck in wing tips and tie legs together with butcher’s string. Allow poussins to sit at room temp for about 20 minutes to take the chill off.
- For indoor grilling: preheat oven to 400 degrees F. Heat an oven-safe, oiled grill pan over medium-high heat until just smoking. Place the poussins, breast side down, on the grill. Cook for 2 minutes, lift poussins and turn ¼ turn, continue cooking 2 more minutes. Turn the poussins over and brush the skin with softened butter. Continue cooking them in the oven until cooked through and juices run clear, about 15-20 minutes. Allow the poussins to rest on a cutting board for 10 minutes before serving.
- For outdoor grilling: heat a grill to 400 degrees F. Lightly oil grates. Place the poussins, breast side down, on the grill over direct heat. Cook for 2 minutes, lift poussins and turn ¼ turn, continue cooking 2 more minutes. Flip the poussins over and place on indirect heat. Brush the skin with softened butter. Continue cooking with the lid down until just cooked through and juices run clear, about 15 minutes. Allow the poussins to rest on a cutting board for 10 minutes before serving.