Grill

Verjus and poultry make brilliant partners. This recipe is inspired by some French recipes that feature roasted chicken and verjus. I grilled several Cornish hens along with a few bunches of grapes (yes, grapes right on the grill) and made a dressing of sorts to use to douse the grilled birds. To underscore the fruity notes of the juice and smoky flavor of the birds, I mashed the grilled grapes right into the verjus. Herbs, garlic and fruity olive oil are added to round out the flavors. After resting for ten minutes, the juice from the hens has mingled with the flavors of the dressing and the result is, well…just delicious. I chose Cornish hens because they seemed a bit more festive than a standard chicken. They are definitely pricier per pound than full-sized chickens, but I love how easy they are to grill. They have less fat, cause fewer flare-ups and they cook quickly—in about half the time it takes to cook full-size birds. If you prefer, whole chickens or chicken parts can be used in this recipe as well.

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