Poulet Farci au four from The Cooking of Provence by Patricia Lousada
This is a delectable way of dealing with poussin and chicken. The stuffing is placed under the skin which keeps the meat beautifully moist and the skin crisp and brown. Poussins are easily cut in h...
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Ingredients
- 1 egg, beaten
- salt
- pepper
- 25 g (1 oz) butter, softened
- 500 g (1 lb) courgettes
- 1 teaspoon freeze-dried fines herbes
- 2 tablespoons olive oil
- 25 g (1 oz) freshly grated parmesan cheese
- 4 tablespoons fresh breadcrumbs
- 75 g (3 oz) ricotta cheese
- 4 shallots, chopped finely
- 4 poussins, each weighing about 450 g (15 oz)
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