Spring chicken stuffed with black pudding & with braised baby vegetables

Stuffed Spring Chicken

Serves 4

  • 4 little higher-welfare poussins

  • 8 cloves garlic, peeled

  • 4 sprigs thyme

  • 200 g black pudding

  • 2 tablespoons mustard powder

  • 4 slices higher-welfare prosciutto or bacon

  • olive oil

  • 1 glass dry white wine

  • 250 ml organic chicken stock

  • 1 handful baby carrots

  • 1 handful turnips

  • 1 handful fennel

  • 1 handful new potatoes

Preheat your oven to 180ºC/350ºF/gas 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat – a rubber spatula is really good for this.



Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie in place with a short piece of string.



In a wide, shallow, ovenproof pan or roasting tin, brown the birds in olive oil over a high heat. When they're nice and golden, lift them out of the pan with a pair of tongs and place them on a plate for a minute.



Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes. Check the poussins and the potatoes are cooked and serve 1 bird per person with a few of the lovely braised spring vegetables and cooking juices. Garnish with thyme if you like.

Nutritional Information

Spring chicken stuffed with black pudding & with braised baby vegetables

Bold British flavours

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0 foodies cooked this
A bit of good-old black pudding under the skin of the poussins blows your socks off!
Serves 4
1h 05m
Not too tricky
Method

This is such a nice way to spice up little poussins with really great English ingredients. Using spring veg as a trivet to roast the chickens on leaves you with beautiful chickens, tender vegetables and a wonderful natural gravy. This is a wonderful recipe for poussin. The black pudding pushed under the skin is an absolute joy. If you think your guests will be squeamish, don't even tell them – just put it in and you won't regret it.

Preheat your oven to 180ºC/350ºF/gas 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat – a rubber spatula is really good for this.

Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie in place with a short piece of string.

In a wide, shallow, ovenproof pan or roasting tin, brown the birds in olive oil over a high heat. When they're nice and golden, lift them out of the pan with a pair of tongs and place them on a plate for a minute.

Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes. Check the poussins and the potatoes are cooked and serve 1 bird per person with a few of the lovely braised spring vegetables and cooking juices. Garnish with thyme if you like.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 515
    26%
  • Carbs 15.5g
    6%
  • Sugar 2.4g 3%
  • Fat 34.4g 49%
  • Saturates 9.0g 45%
  • Protein 25.3g 56%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 little higher-welfare poussins

  • 8 cloves garlic, peeled

  • 4 sprigs thyme

  • 200 g black pudding

  • 2 tablespoons mustard powder

  • 4 slices higher-welfare prosciutto or bacon

  • olive oil

  • 1 glass dry white wine

  • 250 ml organic chicken stock

  • 1 handful baby carrots

  • 1 handful turnips

  • 1 handful fennel

  • 1 handful new potatoes