Thursday, 30 December 2010

Chilli & Rosemary Stuffed Poussin

The idea for this dinner came about as an alternative to roast turkey that everyone gets so bored of by the end of the festive season. Not wanting to completely digress from festive tradition I thought it would be a neat idea to present the poussin as individual 'Christmas Roast', but with refreshingly different flavours. Poussin is much more flavoursome than turkey and a deboned bird means your guests can eat the whole thing!

Top tip: Many good cookery books will teach you the correct deboning technique. I suggest trying on a full sized chicken before attempting these delicate birds.

For one poussin


Poussin - 1
Rosemary - 2 sprigs
Garlic - 1-2 cloves
Red Chilli - 1/2
Butter - 25g
Olive Oil - 1 tsp

1. Using a sharp knife carefully debone the bird starting by chopping off the wings at the joints, and then making an incision along the belly. The correct technique is to remove the carcass whole leaving the outer skin and breast and legs intact. Use your knife to work closely around the rib cage slowly peeling the meat away - this can get quite fiddly when deboning the legs!

2. Lay the bird on it's back and start seasoning inside the cavity. Peel and crush the garlic, and chop, deseed and dice the chilli. Place inside the poussin, covering evenly. Sprinkle in the rosemary, and season with salt and pepper. Finally place the butter inside, and fold the bird back over to resume its original shape.

3. Place in a roasting tin and drizzle over the olive oil. Season the skin further with salt and pepper.

4. Roast in a pre-heated oven at 200 degrees Celsius for 30 minutes, or until the juices run clear.

Serve with my Roasted Baby Parsnips & Carrots with Cumin, and Pigs in Blankets.

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