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Butterflied Poussin With Garlic Chips

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Ingredients
  Fresh corn kernels 3 Cup (48 tbs)
  Red bell pepper 1 , seeded and chopped
  Onion 1 , seeded and chopped (Minced)
  Chopped celery 3⁄4 Cup (12 tbs)
  Sugar 3 Tablespoon
  Cider vinegar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Poussin 60 Ounce, butterflied (6 In Number, 10 Ounce Each)
  Butter/Margarine 6 Tablespoon (3/4 Stick)
  Dried tarragon 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canola oil 2 Cup (32 tbs) (For Deep Frying)
  Elephant garlic 4 Clove (20 gm), sliced paper-thin lengthwise
Directions

GETTING READY
1. Preheat oven to 375° F.
2. Take a saucepan, add all relish ingredients, keep on medium heat and allow to simmer. Cover and continue to simmer for 10 to 12 minutes, stirring intermittently. Allow to cool, transfer to a bowl, cover and refrigerate till served.

MAKING
3. Rub butter on poussins. Sprinkle pepper, tarragon and salt.
4. Take a baking sheet, line with an aluminum foil and arrange the poussins. Bake for 20 to 30 minutes till a sharp knife inserted allows clear juices to run. Allow to stand for 5 minutes and transfer to a warmed platter.
5. Heat oil in a deep saucepan to 375°F, add garlic in batches and fry for 1.5 minutes. Transfer to paper towels and keep in a warm oven till all chips are cooked.

SERVING
6. Sprinkle around and above poussins and serve with corn relish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
8

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