Roast Stuffed Spring Chickens with Savoy Cabbage
Ingredients
- Ingredients
- 6 stale White rolls
- 1 shallot
- 4 Tbsps butter
- 1 egg (lightly beaten)
- 75 milliliters milk
- 2 Tbsps freshly chopped Fresh herbs (thyme, rosemary and parsley)
- 1 Tbsp breadcrumbs
- salt
- freshly ground peppers
- Nutmeg
- 4 Poussin (each about 450 grams)
- 2 Tbsps vegetable oil
- 200 milliliters Chicken broth
- For the cabbage
- 500 grams Savoy cabbage (or other cabbage variety)
- salt
- 2 Tbsps butter
- 2 Tbsps Crème fraiche
- 1 Tbsp balsamic vinegar
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Dice the rolls. Peel the shallot, chop finely and sauté in 1 tablespoon hot butter until tender. Add the bread cubes, sauté until golden brown and transfer to a bowl. Add egg, milk, herbs and breadcrumbs and mix well. Season with salt, pepper and nutmeg.
Rinse the poussins, pat dry, season inside with salt and pepper and stuff with the filling. Secure with toothpicks. Heat the oil in a roasting pan and brown the chickens on all sides. Add a little of the broth and roast in preheated oven about 45 minutes, adding broth as needed and occasionally basting the chicken. Melt the remaining butter and brush the chicken once or twice during the last 15 minutes of roasting.
Rinse cabbage, pat dry and cut into pieces. Blanch in boiling salted water until crisp-tender. Drain and rinse under cold water, drain well. Heat the butter in a skillet and sauté the cabbage for 1-2 minutes, then stir in the crème fraîche and season with salt. Place on plates and drizzle with a little balsamic. Take the chicken out of the oven, remove the toothpicks, cut in half and serve with the cabbage.
