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Grilled Coriander Poussin with Farro Verde, Roasted Carrots and Chioggia Beets

Prep Time: 45 minutes
Cook Time: 120 minutes
Servings: 4

Chef Billy Allin loves to cook poussin in the spring as its delicate flavor works well with the season’s first vegetables like tiny carrots and beets. Farro verde is a delicious grain that is available from Anson Mills. Its slightly smoky taste is delicious with this grilled poussin. If you can’t find farro verde, substitute regular farro.


  • 2 tsp. kosher salt, plus more, to taste
  • 1/8 tsp. freshly ground pepper, plus more, to taste
  • 1 1/2 tsp. coriander seed, toasted and ground
  • 2 poussin, split in half down the backbone and breast
  • 1 lb. small Chioggia beets, well washed, tops removed and reserved for another use, if desired
  • 1/4 cup cider vinegar
  • 1 bay leaf
  • 6 to 7 Tbs. extra-virgin olive oil
  • 2 Tbs. minced shallot
  • 1 lb. baby carrots, peeled, tops trimmed to 1 inch
  • 1 Tbs. unsalted butter, melted
  • 2 1/2 cups chicken stock
  • 1 cup farro verde
  • 2 king trumpet mushrooms, cut in halve lengthwise
  • 1/2 tsp. minced garlic
  • 2 spring onions, green portions cut into 1-inch pieces and white portions halved lengthwise
  • 2 Tbs. crème fraîche
  • 1 tsp. fresh lemon juice
  • 1/4 cup roughly chopped fresh cilantro


In a small bowl, stir together the 2 tsp. salt, the 1/8 tsp. pepper and the coriander. Place the poussin halves in a baking dish and season each half with 1/2 tsp. of the spice mixture (you will have some left over). Cover and refrigerate for at least 2 hours or up to 8 hours.

Preheat an oven to 350ºF.

Place the beets in a single layer in a small casserole or baking dish. Pour in the vinegar and enough hot water to come two-thirds of the way up the beets. Season generously with salt and pepper and add the bay leaf. Drizzle with 1 Tbs. of the olive oil and cover the pan tightly with aluminum foil. Roast until the beets are tender, about 1 hour. Remove the beets from the cooking liquid. When the beets are cool enough to handle but are still warm, peel them and cut in half, if desired. Transfer to a small bowl, add the shallot and 2 Tbs. of the olive oil and stir to combine. Set aside.

Increase the oven temperature to 400ºF.

In a bowl, toss the carrots with the melted butter and season with salt and pepper. Transfer to a baking sheet and roast until the carrots are tender, 30 to 40 minutes. Set aside.

Meanwhile, in a large saucepan over medium-high heat, bring the stock to a boil. Add the farro and season with salt. Reduce the heat to medium-low, cover and simmer until the farro is just tender, about 20 minutes; it will still have some resistance to the tooth. Drain and let cool if not using immediately.

Prepare a grill for indirect grilling over medium-high heat.

Remove the poussin from the refrigerator and let stand at room temperature for 20 minutes. Drizzle the poussin halves with 1 to 2 Tbs. of the olive oil. Place the poussin, skin side down, on the grill over the direct-heat area and cook until well browned, 6 to 8 minutes. Turn the poussin over, move them to the indirect-heat area, cover the grill and cook until they are cooked through, 10 to 12 minutes more. Transfer to a platter and cover loosely with aluminum foil.

In a small bowl, toss the mushrooms with 1 Tbs. of the olive oil and season with salt and pepper. Place the mushrooms on the grill over the direct-heat area and cook, turning occasionally, until tender, about 8 minutes.

While the poussin rest, reheat the beets and carrots in a 350ºF oven until warmed through.

In a large sauté pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the garlic and cook, stirring constantly, for about 1 minute. Add the farro and toss well to combine. Add the spring onions and cook, stirring occasionally, until the farro and onions are warmed through, 2 to 3 minutes.

In a small bowl, stir together the crème fraiche, lemon juice and 2 Tbs. of the cilantro.

To serve, place the farro in the center of each of 4 warmed plates. Top with the carrots, beets and a poussin half. Place the mushrooms on the plates and sprinkle with the remaining 2 Tbs. cilantro. Serve immediately and pass the cilantro crème fraiche alongside. Serves 4.

Recipe by Billy Allin, Chef/Owner of Cakes & Ale Restaurant/Bar and The Bakery at Cakes & Ale.