Poussin with leeks, vermouth and dill

Name: poussin with leeks, vermouth and dill
Cook time: 30 min
Total time: 85 min
Yield: 4
Ingredients: 4 poussin; 1 lemon; 4 toe garlic; 2 el mild olive oil; 6 el unsalted butter; 200 ml vermouth extra dry; 2 stump fresh leek; 100 g capers; 125 g creme fraiche; 7,5 g fresh dill

Spring chicken or poussin with lemon and garlic, vermouth, leeks and capers with dill.

Ingredients

Kitchen Stuff

1 kitchen rope
1 large roasting tray
1 baking paper

Directions

Preheat the oven to 200 ° C.
Remove the elastic from the poussins (at room temperature) and pat dry with kitchen paper.
Clean the lemon. Cut the lemon into 4 parts and put them together with the garlic in the cavities of the poussins.
Tie the legs together with pieces of kitchen rope. Rub them in with the olive oil and the butter. Sprinkle with salt and pepper to taste.
Place them with the breast down in the roasting pan and pour the vermouth over. Roast them until golden brown and done in about 55 minutes.
Baste them in between twice with baking water and turn them halfway.
Wash the leek and cut into 3 cm slanted pieces. Heat the rest of the butter (at room temperature) in a skillet and put the leek in the pan.
Pour the rest of the vermouth and so much water until the leek is almost 1 cm lower. Cut out an appropriate circle of parchment paper and place it directly on the leek.
Let the capers drain. Cook the leeks in about 15 minutes on low heat al dente. Add the capers and bring to the boil.
Add the crème fraîche and season with salt and pepper.
Cut the dill finely and add half to the leek.
Remove the poussins from the oven, cover with aluminum foil and leave to rest for 5 minutes.
Serve the poussins with the leek and the sauce and sprinkle with the rest of the dill.