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1
Preheat oven to 550 degrees.
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2
Mix the soy sauce, honey, Dijon and black pepper in a small bowl.
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3
Liberally rub the poussin inside and out with the rub.
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4
Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown.
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5
Simultaneously, toss the beets, garlic and olive oil.
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6
Season well with salt and pepper.
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7
Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven.
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8
May have to rotate the chicken for even coloring.
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9
When chicken is fully browned, turn the oven down to 300 degrees.
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10
Cover with foil to prevent burning.
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11
Chicken will take another 15 to 25 minutes.
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12
Beets will be done at the same time.
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13
Check by opening the papillote and piercing a beet.
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14
Should be soft.
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15
Chicken is done when the wing can be moved back and forth with great ease.
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16
Allow chicken to rest for 10 minutes before serving.
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17
In a food processor, add the beet mixture and puree.
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18
Add the horseradish and butter and check for seasoning.
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19
Keep warm.
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20
In a saucepan, add the shallots, wine and lemon juice.
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21
Bring to a simmer and completely reduce the liquid.
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22
Add the cream and soy sauce and bring to a simmer.
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23
Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time.
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24
Season with white pepper and check.
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25
Keep warm in a ba
