“A bit of good-old black pudding under the skin of the poussins blows your socks off! ”
Ingredients
- 4 little higher-welfare poussins
- 8 cloves garlic , peeled
- 4 sprigs thyme
- 200 g black pudding
- 2 tablespoons mustard powder
- 4 slices higher-welfare prosciutto or bacon
- olive oil
- 1 glass dry white wine
- 250 ml organic chicken stock
- 1 handful baby carrots
- 1 handful turnips
- 1 handful fennel
- 1 handful new potatoes
Method
- This is such a nice way to spice up little poussins with really great English ingredients.
- Using spring veg as a trivet to roast the chickens on leaves you with beautiful chickens, tender vegetables and a wonderful natural gravy.
- This is a wonderful recipe for poussin. The black pudding pushed under the skin is an absolute joy. If you think your guests will be squeamish, don’t even tell them – just put it in and you won’t regret it.
- Preheat your oven to 180ºC/350ºF/gas 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat – a rubber spatula is really good for this.
- Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie in place with a short piece of string.
- In a wide, shallow, ovenproof pan or roasting tin, brown the birds in olive oil over a high heat. When they’re nice and golden, lift them out of the pan with a pair of tongs and place them on a plate for a minute.
- Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes. Check the poussins and the potatoes are cooked and serve 1 bird per person with a few of the lovely braised spring vegetables and cooking juices. Garnish with thyme if you like.
Source: Jamie Oliver
