Roasted poussin with rosemary stuffing

Clean poussin and set aside.
Season breadcrumbs well with fresh rosemary. Sauté chicken livers with finely diced onion, mix with breadcrumbs and add a little stock and lemon juice to moisten stuffing.
Stuff and season baby chickens with salt and freshly milled pepper. Sprinkle with fresh rosemary and place on the rack of a roasting pan half-filled with lukewarm water.
Cover with foil and roast at 200 ºC for 20 minutes. Uncover and continue roasting for 10 to 15 minutes, or until golden brown and crisp. just before serving, place on a bed of rice.
RICE: The different kinds of rice must be cooked separately in a little salted water to which you add a little stock from time to time.
Cook basmati rice for 30 minutes, arborio rice for 45 minutes and wild rice for 30 minutes.
When ready to serve, mix them together and season lightly.
AVGOLEMONO SAUCE: Although basically simple, it needs a little care. You will require a good chicken stock. To complete the sauce, all you need is lemon juice and egg yolks.
Using a fork, beat 2-3 egg yolks with 15 ml (1 tbsp) cold water. Add lemon juice to taste and beat for 1 minute.
Slowly add hot but not boiling chicken stock, beating, constantly until sauce thickens to your liking. Serve.
If making the sauce in advance, add 5 ml (1 tsp) cornflour to the stock, stirring continuously, and bring to boil. Cool and continue as described above. To warm sauce before serving, whisk constantly in a saucepan over boiling water until lukewarm (doing this controls the temperature of the sauce).