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Spring chicken stuffed with black pudding and with braised baby vegetables
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Total Time:
1 hour 5 minutes
Incredible poussins stuffed with flavorful black pudding for a mind-blowing experience!
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 180ºC/350ºF/gas 4. Stuff each poussin with 2 cloves of garlic and a sprig of thyme. Gently separate the breast skin from the meat. Crumble peeled black pudding and push a tablespoon under the skin of each bird. Season and coat with mustard powder, then wrap with prosciutto or bacon and tie with string. Brown the poussins in olive oil, then transfer to a plate. Deglaze the pan with wine and stock, add baby vegetables, season, and return the browned poussins on top. Cover and bake for 40 minutes. Check for doneness and serve each person 1 bird with braised spring vegetables and cooking juices, garnished with thyme if desired.

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