Spring chicken stuffed with black pudding & with braised baby vegetables
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.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Turnip | 1 medium (122g) | 34 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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