Barbecued poussins with chicken livers, capers & pancetta

Name: Barbecued poussins with chicken livers, capers & pancetta
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 6 poussins; 2 tablespoons olive oil; 1 teaspoon flaky sea salt; 1/2 teaspoon freshly ground black pepper; 12-18 sage leaves; Title:Chicken Liver, Caper & Pancetta Stuffing; 500g chicken livers, cleaned and trimmed; 50g butter or 3 tablespoons olive oil; 1 onion, finely chopped; 1 stick celery, finely chopped; 2 bay leaves; 150g pancetta, finely chopped; 2 tablespoons cognac or brandy; 3 tablespoons capers; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Instructions

Cook:1h 30min

This is the dish I made last Christmas. There were only six of us at the beach, including visitors from England, so I wanted something easy to do on the barbecue, but still elegant enough for guests. Because you get one poussin per person it always seems special and also easy to serve with no carving involved. You can prepare the poussins up to a day ahead and refrigerate, bringing back to room temperature for 1 hour before cooking.

Updated at: Wed, 11 Dec 2024 09:18:18 GMT