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.