- Meat and poultry
- Popular chicken
- Chicken and rice
This stuffing can be used in quail, gineau fowl or poussins. My mother used to make this for Easter Sunday lunch.
142 people made this
- 50g (2 oz) butter
- 30g (1 oz) slivered almonds
- 1/2 onion, chopped
- 50g (2 oz) uncooked wild rice
- 225ml (8 fl oz) water
- 1 chicken stock cube
- 1/2 teaspoon salt
- 2 poussin
- salt to taste
- 50g (2 oz) butter, melted
MethodPrep:20min ›Cook:2hr15min ›Ready in:2hr35min
- Melt 50g (2 oz) butter in a medium saucepan over medium heat. Stir in the almonds, onion and uncooked wild rice. Sauté 5 to 10 minutes. Mix in the water, chicken stock cube and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Preheat oven to 200 C / Gas mark 6.
- Season the poussin inside and out with salt, and stuff with the rice mixture. Place them breast side up on a rack in a roasting tin. Brush with melted butter.
- Cover the poussin with aluminium foil or a lid, and cook the poussin 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the poussin are no longer pink and the juices run clear.
Reviews & ratingsAverage global rating:(141)
Reviews in English (119)
by the this site staff
Hello! We have updated the cook time for the rice in this recipe. We hope this helps with some of the problems that have been noted in the reviews. - The Staff-24 Mar 2008
This was a great recipe. My boyfriend, who had never tried cornish game hen even liked it. I did the following: Added a tbsp. each of mushroom & celery & 1/8 tsp. of garlic (in jar). Also threw in ½ tsp. fresh rosemary leaves in step 1. Added pepper, garlic powder, onion powder, lemon pepper, & poultry seasoning in step 3. Turned heat down to 350 degrees 15 minutes after start. At step 4, I added ½ cup chicken broth (for 2 servings). Served with additional rice (was a kroeger wild rice with seasoning package box), steamed broccoli, & green beans (from can) with butter, salt, & pepper.-04 Oct 2006
In the Better Homes and Gardens cookbook, 'Cooking for Two' (1968), the rice listed is long grain rice with a cooking time of 20 - 25 minutes. It also calls for a teaspoon of lemon juice to be added after the bouillon cube, and to baste the birds with the 1/4 cup of butter during the last 15 minutes of roasting time.-03 Feb 2011