Tonight I roasted a Poussin (baby chicken) from Citerella. It weighed a little over a pound.
You can also buy them at Fairway (D’artagnan) or Food Emporium.
This is what to do:
Preheat the oven to 400 degrees.
Measure out a tablespoon of extra virgin olive oil in a small shallow dish.
On a plate mix a teaspoon of salt with 6 turns of the pepper mill. Also on the plate put 1/6 of a lemon, half of a shallot or a clove of garlic and a sprig of rosemary or thyme.
Wash the Poussin by submerging and lifting the chicken in a bowl of cold water.
Dry well with paper towels. Remove the kidneys if they have not been removed (they are lodged in the chicken near the tail end and look the color of liver).
Rub down the Poussin with the olive oil and then the salt and pepper. Put the lemon, shallot, and rosemary into the cavity.
Wash your hands and clean all surfaces that have come in contact with the chicken.
Place the Poussin in a small skillet and roast for 45 to 50 minutes. No basting no turning.
The chicken is done when the juices run yellow and the leg moves freely in the joint.
Bake a potato in a small iron skillet in the oven at the same time while the Poussin is roasting. Once the bird is removed, crank up the oven to 450 to finish baking the potato.
With dinner in the oven, you can make your salad.
You can make a sauce from the natural drippings of the chicken. The instructions are described in a previous poultry blog.
N.B. If you roast 2 Poussins at a time they might take 10 minutes more. Choose a pan that just fits the one or two birds you are roasting (not more than 1 inch of extra space).