Andre Soltners Roast Chicken

1. 1

   Place 2 of the thyme sprigs, 2 of the tarragon sprigs, 2 of the parsley sprigs, and 1 onion inside each poussin cavity.

2. 2

   Truss the birds.

3. 3

   Remove the leaves from the remaining sprig of tarragon and set aside.

4. 4

   Preheat the oven to 450F.

5. 5

   On the stove, heat a roasting pan over high heat.

6. 6

   Add the peanut oil and brown the poussins on all sides.

7. 7

   Sprinkle with salt and pepper and place the pan in the oven.

8. 8

   Roast, basting frequently with the pan juices, until a chicken leg registers 155 to 160F on an instant-reading thermometer, 20 to 25 minutes.

9. 9

   Carefully remove the poussins to a serving platter and keep warm.

10. 10

    Drain the fat from the roasting pan.

11. 11

    Place the pan over medium heat, add the wine, and using a wooden spoon, scrape the pan well.

12. 12

    Add the chicken broth, the reserved tarragon leaves, and minced parsley.

13. 13

    Simmer for 2 minutes.

14. 14

    Remove from the heat and whisk in the butter.

15. 15

    Pour the sauce over the poussins and serve immediately.

* Per serving · 4 servings · Values may vary.