Roast baby chickens
Ingredients
10
Steps
6
Serves
4
Cook Time
55-60 Min
Ingredients
For the marinade
For the stuffing
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Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and pat dry with kitchen paper.
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To make the marinade, put the garlic, coriander and soy sauce in a blender or food processor, and purée until smooth. Season to taste with salt and pepper.
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Rub the marinade mixture evenly into the skin of the poussins.
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Place a stalk of lemon grass, a lime leaf and a piece of ginger in the cavity of each poussin. Put the poussins in a roasting tin, and brush lightly with the coconut milk. Roast for about 30 minutes in the oven.
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Remove from the oven, brush again with coconut milk, return to the oven and cook for a further 15–25 minutes until golden and cooked through, depending on the size of the poussins. The juices should run clear when the thickest part of the thigh is pierced with a skewer.
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Serve the poussins on a bed of wild rice with the pan juices poured over.