How to Cook Poussin Escabeche

Serves: 5

Preparation time: 20 mins

Cooking time: 40 mins

Ingredients needed to make Poussin Escabeche:

• 5 poussins, rinsed, cleaned and patted dry
• 4 garlic cloves, peeled
• 2 onions, chopped
• ½ lemon sliced
• 4 carrots, peeled and sliced into matchsticks
• 9 fl oz olive oil
• 2 ½ fl oz oz white wine
• 4 fl oz white wine vinegar
• 3 bay leaves
• 1 tsp black peppercorns
• Chopped flat-leaf parsley, for garnishing

Cooking instructions for Poussin Escabeche:

• Place the poussins in a large heat-proof casserole, equipped with a lid and scatter the veggies, bay leaves and black pepper corns around them.
• Add a splash of wine as well as vinegar into the casserole and smother the birds with a generous drizzling of olive oil.
• Sprinkle a dash of seasonings over them and place a lid on top.
• Bring the mixture to a boil and then reduce it to a simmer.
• Continue to simmer over moderately high heat for about half an hour and open the lid to throw in the lemon slices.
• Put the lid back on and continue to cook for 10 more minutes or until the juices run clear and the birds are cooked through.
• Turn off the heat and set the pan aside to allow the bids to cool while remaining submerged in its cooking fluid.
• Once they cool down to room temperature, lift the poussins from the casserole onto chopping boards and chop them into smaller pieces.
• Throw away the lemon slices as well as bay leaves and set some of the cooking liquid aside, along with all the veggies.
• Divide the poussin pieces among serving plates and scatter the veggies around them.
• Drizzle a lashing of the reserved cooking liquid over each serving and top it up with the chopped parsley.
• Serve warm.

Image credit: Wikimedia Commons

Last Updated on March 29, 2013 by