From Chef Gavin N. Kaysen
Tired of the same boring chicken? Try cooking Pomegranate and Balsamic Glazed Poussin. Poussins (also known as spring chicken, coquelet and Cornish game hen) are young chickens and thus yield tender meat with extra flavor. The pomegranate and balsamic vinegar in the glaze adds a bit of tanginess to the thick sweetness of the honey required by the recipe. Because these are small, if you'll just be eating chicken, one poussin will serve one adult. For those of you who like experimenting, this glaze works wondrously well on other dishes.
About the chef: Following his graduation from the New England Culinary Institute in Montpelier, Vermont, Gavin N. Kaysen headed for the Napa Valley, where he worked at Domaine Chandon. From there, he headed for Lausanne, Switzerland, to work under at Auberge de Lavaux. He not only learned the French language but also learned the classic underpinnings of French cuisine. From there, it was off to London to work at L'Escargot.
In 2002, Kaysen returned to the United States and began working at El Bizcocho at the Rancho Bernardo Inn. In 2003, Kaysen won the National Trophy of Cuisine and Pastry. With this honor he represented the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world.
Since being named in 2004 chef de cuisine of El Bizcocho, Kaysen has changed the direction of the menu to a contemporary, fresh look and his career has continued to flourish.
El Bizcocho at Rancho Bernardo Inn
17550 Bernardo Oaks Drive
San Diego, CA 92128
858 675 8550
Pomegranate and Balsamic Glazed Poussin is served at El Bizcocho at Rancho Bernardo for $36.
This recipe is for two restaurant servings.
Pomegranate and Balsamic Glazed Poussin Ingredients:
1 cup pomegranate juice
1/4 cup balsamic vinegar
1/4 cup honey
1 poussin (very small young chicken), cut in half
Steal This Recipe® Step-by-Step Instructions:
Bring the pomegranate juice, balsamic vinegar and honey to a boil.
Turn to medium low heat and simmer until mixture becomes like a thick glaze.
Marinate the poussin in half of the liquid for 4 to 6 hours.
Reserve the other half to use for glazing during grilling.
Heat grill to about 400 degrees, and begin to cook the poussin.
Start by grilling the poussin skin-side down for about 7 minutes.
Brush with reserved glaze, then turn the pieces over.
Glaze the tops and grill for 3 more minutes.
Turn over again, glaze the tops and continue grilling until done.