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Poulet Farci au four
Stuffed roast chicken
Preparation info
- Serves
8
- Difficulty
Medium
- Ready in
1 hr 45
Appears in
Published 1995
This is a delectable way of dealing with poussin and chicken. The stuffing is placed under the skin which keeps the meat beautifully moist and the skin crisp and brown. Poussins are easily cut in half and make just the right portion for a serving. If you prefer to use a chicken, prepare it in the same way but allow 7 hour roasting time.
Ingredients
4 450 g 15 oz 2 tablespoons
Method
Place the poussin on its breast. Remove the backbone by cutting down each side with kitchen scissors (Fig. 1). Remove any small bones that may have broken. Turn the bird over, br