Grilled Baby Chickens with Juniper Butter and Italian Plum Conserve

Name: Grilled Baby Chickens with Juniper Butter and Italian Plum Conserve (Poussins aux Baies de Genièvre et aux Culs de Poulets)
Yield: Yield 6 servings
Cuisine: French
Ingredients: Pinch of ground clove; Salt to taste; Grated rind of 1 lemon; 10 juniper berries, powdered; ¼ cup red wine vinegar; ⅓ cup brown sugar; 2 cups dry red wine; 1 pound Italian prune plums, washed; 1 teaspoon coarsely ground black pepper; 6 tablespoons butter; 3 baby chickens or fresh Cornish hens

Poussins aux Baies de Genièvre et aux Culs de Poulets

Preparation info

Yield
6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

I have assumed a serving of one half Cornish hen per person, but you can use a whole one if you prefer. I used to make this conserve with fallen Lombardes I picked up along the road on my walks.

Ingredients

1 pound Italian prune plums, washed
⅓ cup brown sugar
2

Europe
France
Main course
Savoie
Mediterranean
Gluten-free

Method

Put the plums, brown sugar, wine, clove, 5 of the powdered juniper berries, the vinegar, a pinch of salt, half the lemon rind, and ½ teaspoon of the cracked pepper in a large saucepan and bring to a boil. Simmer down until the mixture is thick and very little liquid is left. Put the compote in the blender with 3 tablespoons of the butter and puree very fine. Transfer to a small serving bowl.