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1
The day before, start the stock.
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2
Roast the veal bones, chicken necks and bones, onion, garlic and carrots in the oven until well browned.
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3
Place in a stock pot with leeks, wine, tomatoes, tomato paste, peppercorns, thyme, parsley and water.
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4
Simmer uncovered, for four hours, adding water if necessary (cook for a half-hour after adding extra water).
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5
Strain the stock and refrigerate.
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6
Preheat oven to 375 degrees.
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7
Cut the orange in half and cut one half in four slices.
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8
Place half a slice inside each poussin; squeeze the juice from the remaining orange half over each poussin.
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9
Place some rosemary leaves inside, leaving plenty for the garnish.
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10
Sprinkle with oil, season with salt and pepper and truss.
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11
Place the poussins on their side in a roasting pan with the shallots.
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12
Roast for 15 minutes, turn on the other side and roast a further 15 minutes.
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13
Finish breast-up, place in a serving dish and keep warm.
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14
Meanwhile, remove stock from refrigerator and take off the fat, which will be solid.
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15
Put the stock in a saucepan and reduce to one-and-a-half cups.
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16
Remove the shallots from the roasting pan and keep warm.
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17
Degrease the cooking juices from the poussins and add to the stock.
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18
Reduce to one-and-a-half cups and correct seasoning.
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19
Just before serving, swirl in the butter.
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20
Place in a heated sauce boat and keep warm.
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21
Place the poussins on a serving dish and then arrange shallots around them and garnish liberally with sprigs of rosemary.
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22
Pass the sauce separately.
