| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Poussin/baby chicken |
| 2 |
|
Lemons |
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; finely diced |
| 1 |
|
Clove garlic; crushed |
| 6 |
|
Sundried tomatoes; chopped |
| 1 |
tb |
Olive paste |
| 50 |
ml |
Chicken stock |
| 1 |
|
Sprig Rosemary |
|
|
Tomato pur.e |
| 50 |
ml |
Dry white wine |
| 1 |
oz |
Breadcrumbs |
| 75 |
g |
Streaky bacon; chopped |
| 1 |
tb |
Basil; shredded |
INSTRUCTIONS
Clean the poussin and squeeze over the lemon. Place slices into the
carcass. Place the garlic and onion into a pan and sweat off in the olive
oil. Remove and keep frying pan to one side.
Place the cooked garlic and onion into a bowl and add the chopped bacon,
sundried tomatoes, chopped Rosemary, tomato pur.e, breadcrumbs and basil
and mix together thoroughly.
Carefully lift the skin off the poussin and push up the mixture between the
skin and the breasts.
Push any remaining mix into the carcass.
Place the poussin back into the pan, drizzle with olive oil and season with
salt and pepper.
Place into the oven for 20-25 minutes basting and turning occasionally.
Remove the bird once cooked and keep warm. Return the bird pan to the hob
and deglaze with the white wine and chicken stock. Reduce the liquid until
syrupy, squeeze the remaining lemon juice into the pan. Serve a bird on
each plate and coat with the sauce.
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