Last Saturday, Charlie was in charge of choosing our protein purchases at the farmer's market. Along with an elk sirloin (watch for an upcoming post in which I try to figure out exactly how one cooks an elk sirloin!), he picked up two poussins from the Cleverly Farms stand.
Poussins are baby chickens the size of Cornish Hens; they're very tender and much faster to roast than a whole chicken. Cleverly Farms sells them deboned, so they're perfect for stuffing, and immensely enjoyable to cook - though Charlie repeatedly asks me to stop, I can't manage to prepare them without waltzing about the kitchen singing "Le Poissons" complete with ze terrible French accent. (OK, Little Mermaid fans, I'm aware that "poissons" are fish while "poussins" are baby chickens... I'm just saying, you try to roast one without bursting into song.)
1 tsp minced garlic
1 lb rhubarb, washed and cut into 1/2 inch pieces