Petits poussins with wild rice stuffing

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

20.00 ml fresh chillies — 573
10.00 ml mustard — powder
4.00 garlic — cloves, crushed
salt and freshly ground black pepper — to taste
2.00 kg chicken — baby
sage and onion stuffing — Grouping
1.00 carrots — finely chopped
1.00 leeks — well washed, finely chopped
1.00 celery stalks — finely chopped
5.00 ml dried sage
30.00 ml butter
150.00 g rice
salt and freshly ground black pepper — to taste
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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.



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