Pistachio-Roasted Poussin

Preheat the oven to 375 degrees F. Rinse the chickens inside and out and pat dry. Trim off any extra fat.

In a spice grinder, grind 1/2 cup of the pistachios to a powder. Stir 2 teaspoons of the thyme leaves into the ground nuts.

Carefully loosen the skin from the chicken breasts and thighs by working your fingers all around between the skin and the meat without making any tears. Stuff the pistachio mixture under the skin of the breasts and thighs of both birds.

Rub the top of each bird with 1 teaspoon of the grapeseed oil to help them brown. Season generously inside and out with salt and pepper. Dust with any remaining bits of pistachio. Tuck the wings under the back and tie the legs together.

Use the remaining 2 teaspoons oil to coat a roasting pan just large enough to hold the birds comfortably. Put them in the pan, breast side down. Roast for 15 minutes. Turn the chickens over (breast side up) and roast 20 minutes longer.

Increase the heat to 425 degrees F and roast for about 10 minutes, or until skin is nicely browned and the juices run clear when thickest part of a thigh is pierced with a small knife.

Meanwhile, in a small saucepan, combine the onion, stock, the remaining 1/2 cup pistachios, and the remaining 1 teaspoon thyme. Bring to a boil, reduce the heat, and simmer uncovered for 20 minutes.

Transfer to a blender or food processor and puree until smooth. Season with salt and pepper to taste. It should be the consistency of a thick cream sauce.

Serve the chickens with the sauce passed on the side.