نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

الدجاج المحمر مع الزبدة الباريسية

French 40 Mins Prep · 20 Mins Cook

To make the butter, combine all the ingredients in a food processor and blitz until smooth.
Generously butter the sides and the bottom of 3 standard 20cm Bundt tins. Cover the tube hole in the middle of the pan with a piece of tin foil. Put the potatoes (you could also use vegetables) at the base of the tin along with the garlic, salt and pepper. Toss with butter and roast for 20 minutes.
Pat the poussins dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the poussins. Sprinkle with a little more salt and pepper and place the poussin cavity on the foil-covered tube over the foil so that the poussins are sitting upright on top of the potatoes.
Cook until golden brown or a thermometer inserted into the thickest part of the thigh (avoiding the bone) reads at least 175°C (40-45 minutes). Transfer the poussins to a cutting board and let rest for 10 minutes before carving. Serve with the roasted potatoes.