Story
Le Creuset Kitchen Sessions with Chef Joseph Lenn and Roasted Chicken
Roasted Poussin with carrots, potatoes and ramp butter
Watch the video for Roasted Poussin!
1 1 pound Poussin
2 Tablespoons of Ramp butter
For the Ramp butter
1 cup sliced ramps
1 cup plus 1 tablespoon butter softened
½ teaspoon salt
In a sauté pan, melt 1 tablespoon of butter over medium low heat. Once butter is melted, add ramps and cook until soft. Chill ramps. In a stand mixer, place softened butter, salt and ramps in a bowl and mix on low speed until ramps are well mixed with the butter.
2 spring onions quartered
½Pound baby carrots (quartered or halved depending on size)
½Pound fingerling potatoes (halved)
3 Tablespoons olive oil
4 ramps
Salt and black pepper
Preheat oven to 4750F. In a mixing bowl combine spring onions, carrots, fingerlings, and 2 tablespoons of olive oil. Season with salt and pepper and place in a 2 ½ quart le creuset roaster. Truss the Poussin, by making a slit in one of the legs just on the bottom side by the bone. Slide one leg through the slit. Using a piping bag, pipe ramp butter under the skin of the breast of the chicken. Massage the butter so that it is dispersed evenly across the breast. Pour the remaining olive oil on the chicken and rub it until it is covered. Season the chicken with salt and pepper. Place the chicken on the vegetables and place in the oven. Roast Poussin until brown, about 25-30 minutes. Turn heat down to 2500F and add ramps to vegetables and cook for 5 more minutes or until internal temperature of 1550F is achieved. Remove from oven and let Poussin rest for 10 minutes before carving.
Chef Joseph Lenn
Roasted Poussin with carrots, potatoes and ramp butter
Watch the video for Roasted Poussin!
1 1 pound Poussin
2 Tablespoons of Ramp butter
For the Ramp butter
1 cup sliced ramps
1 cup plus 1 tablespoon butter softened
½ teaspoon salt
In a sauté pan, melt 1 tablespoon of butter over medium low heat. Once butter is melted, add ramps and cook until soft. Chill ramps. In a stand mixer, place softened butter, salt and ramps in a bowl and mix on low speed until ramps are well mixed with the butter.
2 spring onions quartered
½Pound baby carrots (quartered or halved depending on size)
½Pound fingerling potatoes (halved)
3 Tablespoons olive oil
4 ramps
Salt and black pepper
Preheat oven to 4750F. In a mixing bowl combine spring onions, carrots, fingerlings, and 2 tablespoons of olive oil. Season with salt and pepper and place in a 2 ½ quart le creuset roaster. Truss the Poussin, by making a slit in one of the legs just on the bottom side by the bone. Slide one leg through the slit. Using a piping bag, pipe ramp butter under the skin of the breast of the chicken. Massage the butter so that it is dispersed evenly across the breast. Pour the remaining olive oil on the chicken and rub it until it is covered. Season the chicken with salt and pepper. Place the chicken on the vegetables and place in the oven. Roast Poussin until brown, about 25-30 minutes. Turn heat down to 2500F and add ramps to vegetables and cook for 5 more minutes or until internal temperature of 1550F is achieved. Remove from oven and let Poussin rest for 10 minutes before carving.
Chef Joseph Lenn