Poussins with Grapes HT
4 Hot Poultry
Fruit Main course Gluten
Poussins (baby chickens)
zest of 1/2 Lemon
tbsp Double Cream
bunch Watercress, roughly chopped
tbsp Grated Gruyere
Seedless White Grapes
tsp Lemon Juice
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.
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.
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.
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.
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.
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.
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,
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.