Stuffed Spring Chickens with Red Fruit Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About


  • 4 × 450g/1lb poussins
  • salt and freshly ground black pepper


Mix together all the ingredients for the stuffing, using three-quarters of the butter, in a large bowl. Wipe the birds and season them inside and out with salt and pepper. Stuff them with the prepared mixture, tucking in the loose bits of skin neatly. Brush the chickens with the remaining melted butter and place them on a wire rack in a roasting tin. Roast in th