Poussin Stuffed with Chestnut, Red Cabbage and Bacon

Difficulty:
1/5

Ease of Preparation: Moderate
Time of Preparation: 50 minutes
Yield: 4 servings

Ingredients:

For the stuffing:
  • 150 grams of whole chestnut (5 ounces)
  • 100 grams of chestnut purée (3 ¼ ounces)
  • 250 grams of sliced red cabbage (8 ounces)
  • 50 grams of slab bacon, diced and cooked (1 ¾ ounces)
  • 50 millilitres of finely chopped garlic (3 tablespoons)
  • 50 millilitres of chopped onions (3 tablespoons)
  • 10 grams of fresh marjoram
  • 10 grams of fresh thyme
  • 10 millilitres of olive oil (1 tablespoon)
  • 10 millilitres butter (1 tablespoon)
  • Salt and pepper
For the poussin:
  • 4 grain fed poussin
  • 30 millilitres of oil (2 tablespoons)
  • 30 millilitres of butter (2 tablespoons)
  • 8 bacon slices for wrapping the poussin
  • Salt and pepper

 


 

Method:

Pre heat the oven to 375 degrees Fahrenheit

Melt the butter and the oil together in a hot sautéing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add the bacon and cook for about 2 minutes. Slice the cabbage and lightly sauté it in some butter, in a medium pan over a medium heat for about 4 minutes. Remove the bacon mixture from pan add the chestnut purée and the chestnut pieces and set aside to cool. Once cool, add the marjoram and thyme. Separate the stuffing into 4 equal parts.

Take the poussin and season the inside. Stuff it with the mixture. Close it by wrapping the bird with the bacon slices.

Melt the oil and butter in a hot roasting pan. Sear the poussin on all sides until golden. Put it in the oven and cook for 20 to 25 minutes. .

Cut the poussin in two to show the chestnut stuffing.  Serve with Brussels sprouts and pan jus poured around.