POUSSIN IN THE SHAPE OF A PEAR PAIRED WITH 2015 SCOTT HARVEY MOUNTAIN SELECTION BARBERA BY ESTATE CHEF BRIAN OVERHAUSER
Scott’s 2015 Mountain Selection Barbera merges beautifully with the richness of this impressive bird dish. The youthful structure of the 2015 vintage transforms your palate and prepares you for the next wonderful bite without skipping a beat.
Serves 4
- 2 Mary’s Poussin (baby chickens)
- 1 cup fresh black trumpet mushrooms
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup Barbera
- 4 cups rich poultry stock
- 1 cup cauliflower puree
Method:
To make the poussin: Bone each bird to produce two servings per poussin. Begin by cutting down along the breastbone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the bird over and cut along the backbone, carving out the meat from the bone. Disjoint the thigh and continue to remove an entire half of bird with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached. Scrape meat off this remaining wing bone to remove the bone, leaving the meat and skin attached to half the bird. Remove the thigh bone, leaving the meat attached to the poussin half. Cut around the knob end of the leg, releasing the skin and tendons. Press the leg meat and skin firmly toward the thigh so that 1-1/2 to 2 inches of leg bone is exposed. Cut the knob off the end of the leg bone and salt and pepper liberally. Repeat with the second half of the poussin.
Next, press the poussin half fold-side-down on a flat surface so the leg bone sticks straight up and the chicken forms a pear shape. Place the leg with the bone up in the baking pan and brush with melted butter. Bake 30 – 40 minutes, or until the juices run clear.
While the bird is cooking sauté the mushrooms in butter for approximately 5 minutes.
Take the birds out and remove from pan and drain off the fat. Deglaze with the wine and reduce to a syrup then add the stock and reduce to ½.
To serve:
Using a large, warm, shallow pasta bowl, place the purée in the center then take the mushrooms and place on top of the purée. Take the reduced stock and ladle over mushrooms then place the roasted poussin on top in the center and garnish with the rosemary placed into the leg cavity. For an extra effect, light the rosemary just before taking the plate to your guest.