Iron Chef... baby chicken?

It took me a long time to finally post this one, as I had mixed feelings about it. Poor baby chickens... yes, that's what my darling, politically-incorrect husband brought home for me. And right after I'd read about boiled ducklings in my favorite kids' series.

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.

Roasted Poussin

Ingredients:
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

Directions:

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.

Chicks

Collards

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

Dice carrots

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