Poussin (young chicken) on a bed of stewed vegetable soup

Name: Poussin (young chicken) on a bed of stewed vegetable soup - Maria P.
Ingredients: two small fat red chickens; red onion; carrot; parsnip; garlic; rosemary; olive oil; vegetable soup; parsley; basil; salt; pepper

Meat - Poussin (young chicken) on a bed of stewed vegetable soup by Maria P. - Recipia

Poussin on a Bed of Soaked Vegetable Soup - A Rustic-Fine Delicacy Preparation time: 20 minutes Baking time: 50 minutes Total time: 1 hour and 10 minutes Servings: 2 A brief introduction: Poussin, or young chicken, is a true delicacy in gastronomy, remarkable for its tender and juicy meat. This dish brings not only a wonderful taste to the plate but also a story that reflects the rusticity and simplicity of traditional preparations. Cooking it on a bed of soaked vegetable soup adds an extra layer of flavor and a unique appearance, perfect for impressing at any meal. The whole cooking experience becomes a pleasure, and each ingredient plays an essential role in creating an extraordinary final result. Ingredients: - 2 poussin (approximately 450 g each) - 1 red onion - 1 carrot - ½ red bell pepper - 1 parsnip - 5 cloves of garlic - 1 sprig of fresh rosemary - 150 ml vegetable broth (preferably homemade) - 50 ml extra virgin olive oil - 1 tablespoon dried basil - 2 drops chili sauce (optional, for a hint of spice) - Sea salt and freshly ground pepper, to taste - Fresh parsley for garnish (optional) Necessary utensils: - An aluminum or cast iron pot - Kitchen knife - Cutting board - Blender - Wooden spoon - Cooking thermometer (optional, to check meat temperature) Step-by-step preparation: 1. Preparing the ingredients: Start by cleaning the vegetables. Chop the red onion finely, cut the carrot and parsnip into cubes, and slice the bell pepper into strips. These vegetables will bring a touch of sweetness and flavor to your soups. 2. Preparing the chicken: Wash the poussin well and dry them with a paper towel. Season them with salt and pepper on both sides. This step is essential for achieving a nice crust during browning. 3. Sautéing the vegetables: In an aluminum pot, heat 2-3 tablespoons of olive oil over medium heat. Add the red onion and sauté until it becomes translucent, about 2-3 minutes. This will create the aromatic base of your dish. 4. Browning the chicken: Add the chickens to the pot and brown them for 2-3 minutes on each side until they take on a golden hue. This step is crucial as it will intensify the flavors. 5. Preparing the vegetable soup: After browning the chicken, add the vegetable broth to the pot along with the carrot, bell pepper, and parsnip. Cover the pot with a lid and transfer it to a preheated oven at 180 degrees Celsius. 6. Creating the sauce: Meanwhile, in a blender, mix the garlic with olive oil, chicken broth, dried basil, chili sauce, salt, and pepper. Blend until you achieve a creamy, light green sauce. This sauce will add extra flavor and color to the dish. 7. Finalizing the dish: After 20 minutes of baking, remove the pot and turn the chickens, drizzling them with half of the sauce prepared earlier. Add a sprig of fresh rosemary for extra flavor. Put the lid back on and let it bake for another 20 minutes. 8. Browning the chicken: After this period, remove the lid and let the chickens brown for 10-15 minutes, or until they reach a golden and appetizing hue. Check if they are well-cooked, and the internal temperature should be 75 degrees Celsius. 9. Serving: Finally, place the soaked vegetable soup on the bottom of the plate and place the chicken on top. You can garnish with fresh parsley for a color contrast and an added touch of freshness. Tips and Variations: - Calories and nutritional benefits: This dish is rich in protein and vitamins, having a low calorie count when compared to other meat dishes. Additionally, the vegetables add fiber, beneficial for digestion. - Variations: If you want to experiment with flavors, you can add other vegetables such as zucchini or eggplant. Also, instead of rosemary, you can use thyme or oregano, depending on your preferences. - Frequently asked questions: - Can I use larger chickens? Yes, but the baking time will need to be adjusted. Make sure the chicken is well-cooked inside. - What can I serve alongside? A fresh green salad or baked potatoes would perfectly complement the meal. A Personal Note: This dish evokes pleasant childhood memories when family meals were filled with aromas and laughter. Cooking this poussin on a bed of soaked vegetable soup will make you feel as if you have transported those warm and joyful moments directly into your kitchen. Don't hesitate to share it with loved ones, as meals are most beautiful when enjoyed together. Enjoy every bite and don’t forget to brag about your culinary success!

Poussin (young chicken) on a bed of stewed vegetable soup

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