It was... just too much. But they were tasty. I think I prefer older birds, though, like roasting hens. The hazelnut sauce thingy wasn't very good. Then again, as usual I took some ideas and did my own thing with them, so, I'm sure the fault is mine. It did remind me why I don't generally bother with sauces.
3 small poussin
White wine for the pan...
¼ cup pistachio nuts
½ cup toasted hazelnuts
1 teaspoons fresh thyme leaves
2 tablespoons orange juice
Coarse salt and freshly ground pepper to taste
1/4 cup chopped cipollini or pearl onion
1 cup rich chicken stock
Preheat the oven to 375°F. Rinse the chickens inside and out and pat dry. Trim off any extra fat.
Season each bird generously inside and out with salt and pepper, coat with oil, stuff slices of orange inside, tuck the wings under the back and tie the legs together.
Oil a roasting pan just large enough to hold the birds comfortably. Put them in the pan, breast side down. Roast for 15 minutes. Turn the chickens over (breast side up) and roast 20 minutes longer. Collect about 1 cup pan juices. Increase the heat to 425°F. and roast for about 10 minutes, or until skin is nicely browned and the juices run clear when thickest part of a thigh is pierced with a small knife.
Meanwhile, in a small saucepan, combine the onion, pan juices, orange juice, stock, the nuts, and the thyme. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
Transfer to a blender or food processor and purée until smooth. Season with salt and pepper to taste. There should be about 1 1/2 cups the consistency of a thick cream sauce. Serve the chickens with the sauce on the side.
Rice (wild rice?)
Sautéed diced maroon carrots
Order of Events:
Start rice cooker (broth, rice water)
Slice onion for collards
Wash, de-rib, and slice collards
Cut orange(s) for stuffing
Take pearl onions out to thaw
Flip the chickens
Start sauce simmering
Toast hazelnuts (+ extra)
Shell pistachios (and toast?)
Add pan juices to sauce
Make the Butter-Toasted Hazelnuts
Blender the sauce
Serve: chicks atop rice, collards to the side, wedge of carrots, hazelnuts scattered