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Poussins with Grapes    HT   MC   80mins

Serve    Hot   Poultry   Fruit  Main course   Gluten Wheat Free



4 Poussins (baby chickens)


225g/8oz Cottage Cheese

Grated zest of 1/2 Lemon

4 tbsp Double Cream

1/2 bunch Watercress, roughly chopped

3 tbsp Grated Gruyere

225g/8oz Seedless White  Grapes

Salt & Pepper

For the Sauce

1 tsp Lemon Juice


225g/8oz Butter

4 Egg Yolks




1. Heat the oven to 180C, 35OF, Gas mark 4. Rinse the body cavity of each chicken under cold running water, drain thoroughly and pat dry inside and out with absorbent paper.


2. Prepare the stuffing. Place the sieved cottage cheese, lemon zest, grated Gruyere cheese, cream and chopped watercress in a mixing bowl. Mix thoroughly and season to taste with salt and black pepper.


3. Loosely pack a sixth of the stuffing mixture into the neck end of each chicken. Truss the ends of each chicken securely with small skewers to prevent the stuffing falling out during cooking. Spread each bird with softened butter then season lightly with salt and pepper.


4. Place the birds on a roasting tin and cover each loosely with foil. Roast in the oven for 50 minutes, or until the juices run clear when pierced with a skewer. Remove the foil for the last 10 minutes of roasting.


5. About 10 minutes before the end of cooking time, prepare the hollandaise sauce. In the top of a double saucepan, combine 1 teasp lemon juice with 1 tbsp water and a pinch of salt and white pepper.


6. Dice the butter. Add a quarter of the diced butter and all the egg yolks to the liquid in the pan, then set the pan on a boiler containing hot, but not boiling, water. Whisk rapidly for about 5 minutes or until the butter is melted and the sauce begins to thicken. Do not allow the water underneath to come to the boil.


7. Incorporate the remaining butter a few pieces at a time, whisking vigorously and stirring to the bottom of the pan. When the sauce is thick and smooth, whisk for 2-3 minutes more. Taste and add more salt, white pepper or lemon juice as necessary, then strain.


8. Transfer the cooked poussins to a heated serving dish and remove the skewers. Spoon the warm hollandaise sauce over the chickens and garnish with sprigs of watercress and small clusters of grapes.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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