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Roast baby chickens with pork, pistachio, and cranberry stuffing
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Roast baby chickens with pork, pistachio, and cranberry stuffing

An easy recipe for roasted baby chickens with pork, pistachio, and cranberry stuffing. 

Prep Time
20 mins
Cook Time
1 hr
Servings: 4
Cuisine: French

Ingredients

Chicken:
  • 4 baby chicken free-range, aka petit poussin
  • 250 ml chicken stock strong
  • 100 ml white wine dry
  • 1 Dijon mustard heaped teaspoon
  • 3 bay leaf
  • Bacon optional, 8-12 rashers to create a lattice top
Stuffing:
  • olive oil splash, or a knob of butter
  • ½ onion white, very finely chopped
  • 6 sage finely chopped, 8 leaves
  • 4 pork sausages removed from their casings
  • 1/2 cup breadcrumb or panko crumbs
  • ¼ cup pistachios roughly chopped, shelled
  • parsley leaves finely chopped, small handful
  • 1 ½ Tbsp cranberry jelly
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350 F.
  2. Heat the olive oil or butter in a non-stick frying pan and fry the onion until softened but not browned, about 4 minutes. Add the sage and continue to cook for a further minute. Allow to cool slightly.
  3. Add the onion mixture to a bowl with the sausage meat, breadcrumbs, pistachios, chopped parsley, cranberry jelly, and seasonings and mix well. This is best done using your hands. Divide this mixture into 4 and stuff each baby chicken with it. Tie the legs tightly together (truss) with a piece of string.
  4. If you are using bacon to create a lattice top, drape 2 - 3 slices around each bird tucking the ends under or between the wings.
  5. Place the 4 chickens snugly in a high-sided roasting dish. Mix the stock, white wine, Dijon, and mustard together and pour this over the chickens. Add the bay leaves to the dish.
To Roast if you are NOT using the bacon:
  1. Breast side facing up – 20 minutes
  2. Flipped over with underside facing up – 20 minutes
  3. Flipped back upright with breasts facing up – 20 minutes and until golden brown.
  4. Baste the chickens each time you flip them, and if the stock gets very dry, add a splash of hot water to the tray.
To roast if you are using bacon:
  1. cover the roasting dish with foil and roast for 20 minutes, then remove the foil, baste the birds and for a further 35 – 40 minutes until golden brown
  2. Remove the chickens from the pan and if necessary add a little more hot water to the pan and scrape up any pan juices and heat through. This makes the most delicious gravy to serve with the chicken. Serve with a crusty baguette or country loaf to mop up any excess.