Wednesday, 30 January 2008

white wine poussin with grapefruit salad

The bird was sitting in white wine, lemon zest and lots of herbs for a couple of days in the fridge. I grilled it covered with foil (so it would cook through) and turned it a few times to get the skin crispy.

The dressing for this salad is cream based with grapefruit juice and herbs (no garlic).
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