Roasted Poussins With Fennel

We’ve watched the biblical content of services shrink beyond visibility. But doesn’t faith come by hearing the word of Christ (Rom. 10:17)? Are the spiritually dead not born again by the living and abiding Word of God (1 Pet. 1:23)? Do the people of God not grow by the pure milk of God’s Word (2:2)? Then does it not matter what we read, preach, and sing in our services, and in what quantities? Should we not be alarmed when we see self-centered sermons replace biblical exposition, repetitious choruses replace biblically rich hymnody and psalmody, token prayers replace a full-diet of biblical prayer (for example, praise, confession, thanksgiving, intercessions), and Scripture reading disappear altogether?

Terry Johnson

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cornish	December 19	1	Servings

INGREDIENTS

		Six, 1-pound poussins
		baby chickens or
		six 1 1/4-pound
		Cornish hens
1 1/2	lb	Fennel bulbs, about 3
		trimmed
		reserving the ribs
		for stuffing the
		chickens and the
		bulbs sliced thin
2	T	Unsalted butter
1	T	Vegetable oil
1/2	c	Dry white wine
1/2	c	Water, up to 3/4
2	T	Pernod or other
		anise-flavored liqueur
6		Parsley sprigs for garnish

INSTRUCTIONS

Stuff the chicken cavities with the reserved fennel ribs, chopped, and
truss the chickens. In a large heavy skillet heat the butter and the
oil over moderately high heat until the foam subsides and in the fat
brown the chickens, patted dry and seasoned with salt and pepper, in
batches, transferring them as they are browned to a flameproof
roasting pan. Pour off all but 1 tablespoon of the fat and in the fat
remaining in the skillet cook the sliced fennel over moderate heat,
stirring, until it is golden and softened. Spoon the fennel around  the
chickens and add the wine and 1/2 cup of the water. Roast the  chickens
in the middle of a preheated 400F. oven, basting them every  15 minutes
and adding enough of the remaining 1/4 cup water as  necessary to
maintain about 1 cup pan juices, for 40 to 50 minutes,  or until a meat
thermometer inserted in the fleshy part of a thigh  registers 180F. and
the juices run clear when the thigh is pierced  with a skewer.
Transfer the pan to the stove top. In a small saucepan heat the  Pernod
over moderately low heat until it is warm, ignite it, and pour  it
carefully over the chickens, letting the flames go out. Transfer  the
chickens to plates, and garnish each serving with a parsley  sprig.
Boil the pan juices until they are reduced to about 2/3 cup,  season
the gravy with salt and pepper, and transfer it to a gravy  boat.
Serves 6.  Gourmet December 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7032 Calories From Fat: 4782 Total Fat: 530.4g Cholesterol: 2733.2mg Sodium: 1632mg Potassium: 6232.5mg Carbohydrates: 3.2g Fiber: <1g Sugar: 1.2g Protein: 503.5g