Name: Poulet Farci au four
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: Serves 8
Cuisine: French
Ingredients: 25 g (1 oz) butter, softened; 500 g (1 lb) courgettes; 2 tablespoons olive oil; 1 teaspoon freeze-dried fines herbes; 4 shallots, chopped finely; 4 tablespoons fresh breadcrumbs; 75 g (3 oz) ricotta cheese; 1 egg, beaten; 25 g (1 oz) freshly grated parmesan cheese; salt and pepper; 4 poussins, each weighing about 450 g (15 oz)

Preparation info

Serves
8

Difficulty
Medium
Ready in
1 hr 45

Appears in

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.

Ingredients

4 poussins, each weighing about 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