Roast poussin with bulgur wheat and preserved lemon stuffing

Helen Graves serves up a delightful stuffed roast poussin recipe, with bulgur wheat, preserved lemon and apricot stuffing for a wonderfully summery roast dinner. Serve with salad or seasonal greens.

First published in 2017
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Ingredients

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Roast poussin with bulgur wheat and preserved lemon stuffing

Method

1
Preheat the oven to 180°C/gas mark 4
2
To begin, cook the bulgur wheat in the chicken stock for around 5 minutes at a simmer or until softened. Drain and set aside
3
Mix the bulgur wheat with the preserved lemon, garlic, apricots, herbs, chilli flakes and some salt and pepper
4
Use your finger to make a pocket between the skin and the flesh of the poussin breasts. Divide the mixture between them, stuffing any leftover stuffing into the cavity
5
Rub the poussin all over with olive oil and season with salt and pepper. Roast for 40 minutes or until the juices run clear and the birds are cooked through
6
Rest the birds, breast-side down in a warm place for 10 minutes. Serve warm with seasonal vegetables or salad

Helen Graves is Content Editor at Great British Chefs. She's also the author of the cookbook Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking. She is based in South East London and loves carbs, cats, crabs and kebabs.

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