Pancetta and rosemary stuffed poussins

Pancetta and rosemary stuffed poussins
  • Serves icon Serves 6
  • Time icon Takes 30 minutes

A delicious wintry dinner. This roast poussin recipe is served with parsnips, cabbage and roast potatoes.

Nutrition: per serving

Calories
764kcals
Fat
35.9g (13g saturated)
Protein
85.3g
Carbohydrates
28g (1.8g sugar)
Salt
4.3g
Calories
764kcals
Fat
35.9g (13g saturated)
Protein
85.3g
Carbohydrates
28g (1.8g sugar)
Salt
4.3g

Ingredients

  • 6 poussins
  • 12 streaky bacon rashers
  • 6 fresh rosemary sprigs
  • 2 tbsp olive oil
  • Fresh chicken gravy, hot, to serve

For the stuffing

  • 50g butter
  • 2 large shallots, finely chopped
  • 150g piece smoked pancetta, finely diced and chopped
  • 3 garlic cloves, finely chopped
  • 200g fresh breadcrumbs
  • 2 fresh rosemary sprigs, leaves finely chopped
  • Zest and juice of 1 lemon
  • Small bunch of fresh parsley, leaves picked and chopped

Method

  1. Make the stuffing. Heat the butter in a frying pan over a medium heat and cook the shallots for 2-3 minutes, until softened. Add the pancetta and garlic and cook for 3-4 minutes. Stir in the garlic and cook for a further minute. Remove from the heat, set aside to cool slightly, then stir in the breadcrumbs, rosemary, lemon zest and juice, parsley and some seasoning.
  2. Preheat the oven to 200°C/ fan180°C/gas 6. Wash, dry and season the poussins, then spoon the stuffing into the body cavities. Cover with bacon and rosemary sprigs, put in a roasting tin and drizzle with the oil. Roast for 20 minutes. Lift the bacon and rosemary off the birds, but leave the rashers in the tin. Cook the poussins for a further 25 minutes, until golden and cooked.
  3. Remove the birds from the tin, place the bacon and rosemary back on top and rest for 5 minutes.
  4. Serve the poussins and stuffing with hot chicken gravy, parsnips, cabbage and roast potatoes.

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