Ingredients:
1 poussin (about 1.2 kg)
1/2 liter water
150 g long-grain rice
1 spring onion
1 shallot
1 clove of garlic
1 tablespoon of butter
1 small bunch of dill
salt
1 tablespoon of rice or cider vinegar
1 egg
2 tablespoons of breadcrumbs
2 tablespoons of extra virgin olive oil
the juice of 1 lemon
Preparation:
Cook the pilau rice. Chop the spring onion and the shallot, crush the garlic and sauté these ingredients in the butter. In a bowl, dissolve a pinch of salt in the vinegar and dress the rice with this sauce, add the egg and the breadcrumbs, and stir well. Wash, dry and lightly salt the poussin and stuff it with the rice mixture. Close up the poussin with kitchen string, put it in an oven-proof dish with hot oil and start to brown on top of the stove. Add the lemon juice to the cooking juices. When the chicken has browned, put it in a pre-heated oven for 50 minutes at 220° C. Baste with the cooking juices from time to time, until it is ready for serving.
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