Poulet Farci au four

Stuffed roast chicken


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

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.


  • 4 poussins, each weighing about 450 g (15 oz)
  • 2 tablespoons


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, breast up, and flatten the bird with your hand (Fig. 2). Repeat with the other poussins. Rub them with the olive oil and herbs and leave to marin