Petits poussins with wild rice stuffing


Ingredients 13
Servings 4
Time

Ingredients

  • 20
    ml
    olive oil
  • 10
    ml
    mustard powder
  • 4
    garlic cloves, crushed
  • salt and milled black pepper to taste
  • 2
    kg
    baby chickens (poussins)
  • SAGE AND ONION STUFFING
  • 1
    carrot, finely chopped
  • 1
    leek, well washed and finely chopped
  • 1
    stalk celery, finely chopped
  • 5
    ml
    dried sage
  • 30
    ml
    butter
  • 150
    g
    sachet wild rice and white rice mix
  • salt and milled black pepper to taste
 

Method

 
Rub olive oil, mustard, garlic and seasoning over chickens. STUFFING: Sauté vegetables and sage in butter. Mix with rice, cooked according to packet instruction. Season and cool thoroughly. Stuff chickens and place on the grid of a roasting pan. Roast at 180 ºC for 45 to 50 minutes, or until juices run clear when thigh is pierced at thickest part. Serve whole chickens with grilled tomatoes, sautéed black mushrooms, mangetout and glazed onions.
 

Read more on: poultry  |  roast
 

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