Roast baby chickens







Cook Time

55-60 Min


  • 4 small poussins, weighing about 350–500g/12oz–1lb 2oz each
  • 175g/6oz wild rice, cooked

For the marinade

  • 4 garlic cloves, peeled
  • 2 fresh coriander roots
  • 1 tablespoon light soy sauce
  • salt and freshly ground black pepper

For the stuffing

  • 4 lemon grass stalks, tough outer layer removed
  • 4 kaffir lime leaves
  • 4 slices of fresh root ginger
  • 75ml/3fl oz coconut milk, for brushing
  • Preheat the oven to 180°C/355°F/Gas mark 4. Wash the poussins and pat dry with kitchen paper.
  • 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.
  • Rub the marinade mixture evenly into the skin of the poussins.
  • 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.
  • 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.
  • Serve the poussins on a bed of wild rice with the pan juices poured over.
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