A nice pair of birds

This one is quite straight forward but utterly yummy! A light summery take on a roast chicken dinner, great simply served with a light salad but even better cold, ripped up, slathered in mayo and crammed in a baguette! Serves 4 normal or 2 starving folk…

2 poussins, cleaned and without giblets

For the stuffing:
1 tomato
1 pepper
1 clove of garlic
1 handful finely grated parmesan
1/4 stale baguette (or similar)
1 tbsp olive oil
1 tsp smoked paprika
1 tbs mixed fresh herbs (sage, oregano and basil are good)
squeeze lemon juice
1 tsp vinegar
seasoning (easy on the salt, if any!)

For the rub:
1 tbsp olive oil
squeeze lemon juice
Half chicken stock cube (we use kallo organic, good value for money and TASTY!)
dash chilli sauce

For the base of the roasting tin:
vine tomato stalks
1 big onion – sliced

Preheat the oven to gas 5 or equivalent. Take the poussins (or teenagers as we like to call them) out of the fridge to get to room temperature. To make the stuffing crush the garlic, roughly chop the tomato, pepper and baguette. Place these in a big bowl and pour on the wet ingredients then mix through to help the bread come back to life. Stir in the rest of the ingredients then stuff into the poussins.

To make the oily rub crush the stock cube and mix with the rest of ingredients together. Once nicely mixed, spread evenly over the poussin skin.

Scatter the onion and tomato vines into the bottom of a roasting tin – these will help add a little extra flavour while helping stop the poussins from sweating away on the bottom of the tin. Place the poussins on top of the sacrificial onions and roast for 35-45 minutes (depending on the amount of stuffing added it may take an extra 10 minutes or so). The poussins are ready when the juices run clear. If you are feeling adventurous try spatchcocking and serve with balls of stuffing (they’ll take a lot less time to cook too). Perfect for barbecue season… remember summer?


One thought on “A nice pair of birds

  1. Pingback: Tweets that mention A nice pair of birds « Stovies: Really good food -- Topsy.com

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