Poussin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the poussins and pat them dry. Cut out breast fillet. Remove remaining meat from the bone and chill. Wash liver and chop finely. Fry breasts in hot oil for 2 minutes on each side, set aside. Fry liver in frying fat for 1-2 minutes. Season with salt and pepper and chill.

2. 2

   Wash the savoy cabbage leaves. Cut the stalk very flat. Blanch briefly in boiling water, drain. Finely dice unroasted chicken meat. Puree meat cubes and liver to a farce. Add cream and season with salt and pepper. Brush chicken breasts with the farce. Place 2 on top of each other and wrap with savoy cabbage. Stick them with wooden skewers or wrap kitchen string around them. Grease an ovenproof dish. Put chick packs inside. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Deglaze with stock and cook in the open pan for another 5 minutes. Season with crushed pink berries.

3. 3

   Stick them with wooden skewers or wrap kitchen string around them. Grease an ovenproof dish. Put chick packs inside. Cover and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Deglaze with stock and cook in the open pan for another 5 minutes. Season with crushed pink berries. For the sprayed potatoes, bring 1/4 litre of water and some salt to the boil. Pour in the milk, remove the pot from the heat. Stir in puree flakes. Pour into a piping bag with star-shaped spout. If desired, squirt in portions onto a baking tray lined with baking paper. Brown briefly under the hot grill. Cut open the poussin packs and arrange them on plates with sauce stock and sprinkled potatoes. Serve garnished with corn salad and tomato rose

4. 4

   Pour in the milk, remove the pot from the heat. Stir in puree flakes. Pour into a piping bag with star-shaped spout. If desired, squirt in portions onto a baking tray lined with baking paper. Brown briefly under the hot grill. Cut open the poussin packs and arrange them on plates with sauce stock and sprinkled potatoes. Serve garnished with corn salad and tomato rose

Nutrition Facts

KCAL
940 kcal

CARBS
19 g

FATS
59 g

PROTEINS
82 g