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Roast baby chickens

by Christina Julia

Roast baby chickens

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 small poussins, weighing about
  • 350–500g/12oz–1lb 2oz each
  • 175g/6oz wild rice, cooked
  • For the marinade
  • 4 garlic cloves, peeled
  • 2 fresh coriander roots
  • 1 tablespoon light soy sauce
  • salt and freshly ground black pepper
  • For the stuffing
  • 4 lemon grass stalks, tough outer layer removed
  • 4 kaffir lime leaves
  • 4 slices of fresh root ginger
  • 75ml/3fl oz coconut milk, for brushing

Instructions

  • Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and
    pat dry with kitchen paper.
  • To make the marinade, put the garlic, coriander and soy sauce in a
    blender or food processor, and purée until smooth. Season to taste with
    salt and pepper.
  • Rub the marinade mixture evenly into the skin of the poussins.
  • Place a stalk of lemon grass, a lime leaf and a piece of ginger in the
    cavity of each poussin. Put the poussins in a roasting tin, and brush
    lightly with the coconut milk. Roast for about 30 minutes in the oven.
  • Remove from the oven, brush again with coconut milk, return to the oven
    and cook for a further 15–25 minutes until golden and cooked through,
    depending on the size of the poussins. The juices should run clear when
    the thickest part of the thigh is pierced with a skewer.
  • Serve the poussins on a bed of wild rice with the pan juices poured over

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