- 4 poussins (about 1 pound each), necks removed
- Coarse salt and freshly ground pepper
- 16 sprigs fresh thyme
- 20 ounces pearl onions
- 3 quarts homemade or low-sodium store-bought chicken stock
- 2 cups dry white wine
- 1 pound baby or halved small carrots, peeled, tops trimmed
- 12 ounces baby red potatoes (halved if large)
- 3 celery stalks, cut on the diagonal into 2-inch pieces
- 6 garlic cloves, thinly sliced
- 10 black peppercorns
- Fresh chervil, for garnish
Rinse poussins; pat dry. Season with salt and pepper. Place 4 thyme sprigs into each cavity. Carefully tie legs together with kitchen twine. Set aside.
Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove onions with a slotted spoon, and rinse. Trim root ends, and remove skins.
Stir together stock, wine, onions, carrots, potatoes, celery, garlic, peppercorns, and 2 teaspoons salt in a large, heavy stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low. Gently add poussins, breast side down. Cover, and cook 1 hour. Place a poussin in each of 4 serving bowls; divide broth and vegetables evenly among the bowls. Garnish each bowl with chervil, and sprinkle with pepper.