Ingredients

Poussins

• 12 sprig fresh marjoram
• 4 poussin or cornish hen
• 3 tablespoons olive oil
• 1 tablespoon coarse salt
• 2 cloves garlic
• 1 tablespoon wild plum vinegar
•     or 1 tablespoon sherry vinegar
• freshly cracked black pepper
• 2 apple unpeeled, cored, cut into small cubes 3/4 inch thick

Sauce

• roasting pan drippings, fat separated and removed
• 1 shallot, finely diced
• 3 ounces dry white wine
• 1 Bay Leaf
• 2 tablespoons cold butter

Lentils

• 1 1/2 cups French lentils
• coarse salt
• 2 leaves fresh mint

Greens

• 1 bunch fresh spinach, tough stems discarded
• 2 tablespoons butter
• juice of 1/2 lemon
• coarse salt

Beets

• 2 large beet, red or golden
• coarse salt

Assembly

• 8 long sprigs marjoram
• 4 long chives

Description

Whole Roasted Poussin With Lentils, Beets And Wilted Greens - A Recipe From Food Network Canada. Recipe Courtesy Of Chef Brad Long, Executive Chef, Air Canada Centre. This Dish Quite Easy To Prepare But Requires A Few More Pots And Pans Than Mayb

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