I’m very into what I’ll call pretentiously call alternative poultry at the moment. Thanksgiving this year consisted of not a turkey but several Cornish game hens stuffed with a slice of prosciutto and a sprig of rosemary, roasted in a pan of chicken broth. I absolutely love quail and have shared a favorite recipe here in the past. And I just made poussins – which are young chickens that are larger than quails but typically a bit smaller than Cornish hens – for the second time using this incredible recipe from the cookbook Persiana (one of my favorites).
