This recipe is easy, tasty and a very attractive dish. A wow-dish as I’d say. A guaranteed meal to success because… who doesn’t like chicken and bacon?
BACON AND SAGE POUSSINS WITH ROASTED ONIONS AND GARLIC
2 x 500g free range poussin
Salt and pepper
10 rashers of streaky bacon
1/2 cup + 2 tbsp. olive oil
1 cup chicken stock
10-12 sprigs sage
1 large onion, chopped into fine rings
1 bulb of garlic, halved horizontally
Rosemary, finely chopped
Preheat the oven to 220º C / 425º F.
Dry the poussins with paper towel and season with salt and pepper.
Drape 3 or 4 rashers of streaky bacon over the breast of each bird, tucking between the wings and legs.
Tie the base of the legs together with kitchen twine, tuck in the sage sprigs and drizzle with a tablespoon of olive oil each poussin.
In a iron cast saucepan or oven tray, arrange the onion and garlic and pour in the chicken stock and 1/2 cup olive oil. Nestle the bacon wrapped poussins on amongst the onion and sprinkle with rosemary. Roast in the oven for 25 to 30 minutes or until the poussins are cooked through and the bacon and sage are crispy.