Baby chickens with ricotta and herb stuffing

1.Rinse poussins thoroughly inside and out, then pat dry with absorbent kitchen paper.

2.In a bowl mix ricotta, garlic, mortadella, rosemary and fennel seeds with the salt and a little black pepper. Divide mixture in three, then push one-third between the breast skin and breast meat of each bird. Fold the wing tips back on each poussin, tucking them under the poussin, then tie legs and parson’s nose together with string.

3.Put poussins in a shallow roasting tin big enough to have space around them. Brush poussins generously with butter and season with a little salt and pepper. Pour around 1 cup of the stock and pour over wine. Cook poussins for about 1 hour, until golden and cooked through, in an oven preheated to 190°C (fanbake). Turn poussins over once during cooking and baste them often. Add more stock from time to time; do not let the juices scorch.

4.When poussins are done, baste them again then transfer to a plate and drape with greaseproof paper. Let them rest for 10-15 minutes; they will be infinitely better served hottish, rather than piping hot. Tilt roasting tin to let any fat pool on top. Scoop it off, then add ½ cup stock to the juices.

5.Cut each poussin in half down the breastbone, then cut either side of the backbone and discard backbones (make sure you take all the flesh off). Arrange poussins on a serving platter. Meanwhile, bubble up juices and stock in the roasting tin, then pour over poussins.