Recipe: Poussin with Pernod

Poussin with Pernod

Serves 4

Ingredients

Method

1 tsp. Fennel Seeds

1 tsp. Dried Herbs

1 tbsp. Parsley (Chopped)

¼ tsp. Salt and Pepper (to your taste)

2 tbsp. Olive Oil

4 Poussin

300 ml. Chicken Stock (Fresh)

1 tbsp. Pernod

2 Egg (Yolks)

150 ml. Cream (Single)

25 g. Butter cut into pieces

2 tbsp. Parsley (Chopped)

1 Teaspoon of grated Lemon Rind

Mix together the fennel seeds, mixed herbs, parsley, salt and pepper.

Sprinkle the mixture over the inside and outside of the poussin.

Heat the oil in a large casserole, add the poussin and fry on all sides until golden brown. Add the stock and Pernod and bring to the boil. Reduce the heat, cover and cook gently for 40-45 minutes until the poussin are tender.

Remove the poussin from the stock and keep warm while preparing the sauce.

Blend together the egg yolks and the cream, add to the stock and cook gently, stirring until the sauce is thickened. Do not allow to boil.

Add the butter, one piece at a time, stirring constantly. Taste and adjust seasoning if necessary.

Mix the parsley and lemon rind. Place each poussin on a plate, pour the sauce around it and sprinkle with parsley and lemon.