Roast Poussin with Wild Rice Stuffing

    2 hours 35 min

    This stuffing can be used in quail, gineau fowl or poussins. My mother used to make this for Easter Sunday lunch.

    135 people made this

    Serves: 4 

    • 50g (2 oz) butter
    • 30g (1 oz) slivered almonds
    • 1/2 onion, chopped
    • 50g (2 oz) uncooked wild rice
    • 225ml (8 fl oz) water
    • 1 chicken stock cube
    • 1/2 teaspoon salt
    • 2 poussin
    • salt to taste
    • 50g (2 oz) butter, melted

    Prep:20min  ›  Cook:2hr15min  ›  Ready in:2hr35min 

    1. Melt 50g (2 oz) butter in a medium saucepan over medium heat. Stir in the almonds, onion and uncooked wild rice. Sauté 5 to 10 minutes. Mix in the water, chicken stock cube and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
    2. Preheat oven to 200 C / Gas mark 6.
    3. Season the poussin inside and out with salt, and stuff with the rice mixture. Place them breast side up on a rack in a roasting tin. Brush with melted butter.
    4. Cover the poussin with aluminium foil or a lid, and cook the poussin 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the poussin are no longer pink and the juices run clear.
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