Ingredients for Rosemary Roasted Poussin:
2 Each Poussin
1 Cup Olive Oil
2 Cloves Garlic (minced)
8 Sprigs Rosemary (pulled off the stem)
1 Tbsp. Thyme (finely chopped)
1 Tbsp. Sage (finely chopped)
Salt and Pepper (to taste)

Ingredients for Porcini Cream Sauce:
2 Quarts Heavy Cream
1/4 Cup Porcini Powder
2 Cloves Garlic (minced)
1 Each Shallot (small, minced)
2 Tbsp. Whole Unsalted Butter
Salt and Pepper (to taste)

Ingredients for Root Vegetable Mash:
2 Each Carrots
2 Each Parsnips
3 Each Potatoes
2 Each Celery Root Bulbs
3 Tbsp. Butter
2 Cups Heavy Cream
Salt and Pepper (to taste)
 

Method of Preparation for Rosemary Roasted Poussin:
Begin by cutting the poussin in halves (follow the back bone - each side should consist of a breast and a leg). Lay in a shallow pan. In a separate bowl, combine olive oil, rosemary, sage, thyme, salt and pepper. Pour the marinade over the poussin and cover with plastic wrap. Refrigerate for at least 2 hours (this can be done one day ahead). Preheat your oven to 375°. Place the poussin on a sheet pan with bone side down. Roast for 8 to 10 minutes. At this point, the poussin should be done. The internal temperature of the poussin should be at least 165°. Remove from oven.

Method of Preparation for Porcini Cream Sauce:
In a medium sauce pan, heat the butter over medium to medium high heat. Once the butter is melted, add the garlic and shallots. Sauté until the garlic blooms. Blooming refers to the moment when the garlic's sharp fragrance is released by the heat. Next, add the porcini powder (this can be substituted by any of your favorite mushroom powders, for example, chanterelle or morel). Toast the powder out, which means to constantly stir the powder until it has absorbed most if not all of the butter and is well incorporated with the garlic and shallots. This should take about 2 minutes. Add the heavy cream. Bring to boil and immediately reduce to a slow simmer. Allow the cream to cook and reduce by 1/3. Turn off the heat. Blend the sauce to create a smooth silky texture. Add salt and pepper to taste.

Method of Preparation for Root Vegetable Mash:
Peel and chop all the root vegetables approximately the same size. Boil in a pot until tender. Be careful not to overcook the vegetables or they may turn into mush. While this is happening, in a separate pot, combine the butter and cream and bring to a simmer. Once the vegetables are tender, strain out the water. Return the vegetables to the pot. Slowly whisk in the heated butter and cream mixture. At this point, you can make the mash as thick or thin as you like by adding more or less cream. Season with salt and pepper.

Presentation:
Place poussin in plate. Serve with porcini cream sauce, root vegetable mash and broccolini or your favorite vegetable.

Serves: 4

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