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Lemon and bacon poussins with a garlicky bread sauce

1 hour, 10 minutes

Lemon and bacon poussins with a garlicky bread sauce

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour, 10 minutes

Ingredients

4 baby leeks, chopped
50 g brown mushrooms, chopped
3 T olive oil
1 T butter
6 pork sausages
Sea salt and freshly ground black pepper
2 poussins or baby chickens, rinsed
4 rashers streaky bacon
4 sprigs rosemary

For the bread sauce:

2 cups milk
1 onion, halved
1 bay leaf
4 cloves garlic
4 cloves
8 slices white bread, crusts removed
Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C. In a pan over a medium to high heat, fry the leek and chopped mushrooms in 1 T of the olive oil and the butter until fragrant and softened. Push the meat out of the sausage skins and add to the pan, along with the lemon rind.
Season to taste, then fry for 5 to 10 minutes, or until the meat is browned. Remove from the heat. Use the pork mince mixture to stuff the cavities of the chickens, then rub the outer skins with the remaining olive oil.
Lay 2 rashers of bacon – in a lattice formation – over each chicken, then sprinkle with sea salt and place on a baking tray, along with the rosemary and lemon halves. Roast for 45 to 55 minutes, or until the flesh of each bird is succulent and the skincrisp.
Serve the lemony chickens on a large platter, partnered with a bowl of bread sauce to mop up the juices.

To make the bread sauce: In a saucepan over a medium to low heat, bring the milk, onion, bay leaf, garlic and cloves to a boil.Simmer for 10 minutes, then strain and return the milkmixture to the saucepan.
Add the bread and seasoning, to taste. Simmer for about 5 minutes or until the bread is softened.

Per serving: 2241.7 kJ, 29.8 g protein, 32.4 g fat, 20.1 g carbs

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Lemon and bacon poussins with a garlicky bread sauce

Lemon and bacon poussins with a garlicky bread sauce

Ingredients

Method