Roasted Baby Chickens with Mushrooms
Poussins rotis aux Champignons
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INGREDIENTS 2-ounces dried wild mushrooms
3 poussins, or Rock Cornish Hens
3 tablespoons butter, softened
2 teaspoons dried thyme
1-1/2 tablespoons salt
2 teaspoons freshly ground black pepper
1/2 teaspoon ground bay leaf
1 tablespoon minced garlic
1 cup dry white wine
3 tablespoons olive oil
1 pound mushrooms, slicedSoak dried mushrooms in warm water for 30 minutes.
Meanwhile, wash hens inside and out; pat dry. Lift mushrooms out of water with a slotted spoon and check carefully for any grit. Strain soaking liquid through a fine sieve lined with paper towels into a saucepan. Add dried mushrooms and 1 tablespoon of butter. Simmer over low heat until all liquid evaporates, about 10 minutes. Divide mushroom mixture among hen cavities.
In a small bowl, make a paste with remaining butter, thyme, salt, pepper, and ground bay leaf. Rub mixture over hens, cover with plastic wrap and refrigerate at least 4 hours, or overnight.
Preheat oven to 375 degrees.
Bring birds to room temperature and place them on a rack in a roasting pan. Whisk together garlic, wine, and olive oil. Roast hens, basting with the wine mixture and pan drippings every 15 minutes. Add sliced mushrooms to pan after 25 minutes and stir to coat with the juices.
Continue roasting and basting hens and mushrooms until hens are golden brown and juices run clear when birds are pierced with a knife, about 25 more minutes.
Remove hens from oven and let stand 5 minutes. Using a sharp, heavy knife or cleaver, cut hens in half. Transfer to warm serving plates and surround with fresh and dried mushrooms.
Makes 6 servings