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Ingredients
3 tablespoons extra virgin olive oil
1 ½ ounces pancetta, diced
⅔ cup chopped shallots
⅓ cup chopped celery
¾ cup panko
2 ½ cups chicken stock
1 Granny Smith apple, peeled and diced
6 sage leaves, minced
Salt and ground black pepper
6 poussins
8 celery stalks
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 260 milligrams cholesterol; 650 calories; 21 grams monosaturated fat; 8 grams polyunsaturated fat; 12 grams saturated fat; 44 grams fat; 3 grams fiber; 987 milligrams sodium; 47 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 tablespoons oil in a skillet, add pancetta and cook over medium heat until pancetta starts to color. Add shallots and celery and sauté until soft. Add panko, increase heat, and cook, stirring, until panko is golden. Add ½ cup stock. Remove from heat, stir in apple and sage and season with salt and pepper.
- Step 2
Preheat oven to 425 degrees. Dry poussins inside and out. Stuff each with panko mixture and tie legs together to enclose stuffing. Rub birds with remaining olive oil and season with salt and pepper.
- Step 3
Arrange celery stalks crosswise in a roasting pan large enough to hold poussins. Place poussins in pan on celery. Add 1 cup remaining stock to pan. Place in oven and roast 1 hour 15 minutes. Remove poussins from pan and remove trussing.
- Step 4
Use back of a fork to press any juices from celery stalks, then remove celery from pan and discard. Add remaining cup stock, place pan over medium heat and stir to loosen particles in pan. Bring to a simmer. Strain sauce into a bowl and season with salt and pepper.
- Step 5
Use a large, sharp knife to halve each poussin lengthwise. Arrange on a platter and serve with sauce alongside.
Private Notes