Roast baby chickens
Instructions:
- 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.
- serves 4