Lunch: Grilled Poussins with Lemon Herb Butter

This is the ideal way to prepare young chickens, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect h

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Grilled Poussins with Lemon Herb Butter

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled)
2 tablespoons chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 1/2 tablespoons loosely packed finely grated fresh lemon zest
3 1/2 teaspoons fine sea salt
1 1/4 teaspoons black pepper
6 (1 1/4- to 1 1/2-lb) poussins or small Cornish hens
1 lemon, cut lengthwise into 6 wedges
18 sprigs fresh thyme
Special equipment: kitchen string; a large chimney starter (if using charcoal); an instant-read thermometer
Garnish: fresh thyme and rosemary sprigs

Instructions

Stir together 1 stick softened butter, thyme, rosemary, zest, 1 teaspoon sea salt, and 3/4 teaspoon pepper in a bowl until combined well.
Trim necks of poussins flush with bodies if necessary. Rinse poussins inside and out and pat dry. Discard any excess fat from opening of cavities, then sprinkle cavities with a total of 1 1/2 teaspoons sea salt and remaining 1/2 teaspoon pepper. Starting at cavity end of each bird, gently slide an index finger between skin and flesh of breasts and legs to loosen skin (be careful not to tear skin). Using a teaspoon measure or small spoon, slide 1 teaspoon herb butter under skin of each breast half and each drumstick (4 teaspoons per poussin), using your finger on outside of skin to push butter out of spoon.
Put 1 lemon wedge and 3 thyme sprigs into cavity of each poussin, then tie legs together with kitchen string and tuck wing tips under body. Arrange in a large pan. Pat poussins dry, then brush with melted butter and sprinkle with remaining teaspoon salt.

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