About this recipe:This is a fantastic recipe for poussin and goes beautifully with roasted potatoes. Nice alternative for Sunday lunch!
110g melted butter
1/2 onion, chopped
1/2 stick celery, chopped
1/4 green pepper, chopped
1/2 (300g) tin mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
salt and pepper to taste
60g melted butter
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 170 C / Gas 3.
In a small bowl combine the 110g melted butter, onion, celery, pepper, mushrooms, garlic, basil, oregano and parsley.
Season poussin inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed poussin in a 20x30cm baking dish, breast side up. Drizzle with remaining melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 260 C / Gas 9.