Name: Pancetta-wrapped poussin with roasted vegetable broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 1/3 cup (330ml) chicken stock; 2 500g poussin/spatchcocks; sea salt, pepper, to taste; 4 slice round pancetta; 2 teaspoon olive oil; 250 gram desiree potatoes, cut into 2cm pieces; 250 gram jap pumpkin, cut into 2cm pieces; 2 small eschalots, quartered, peeled; a few lemon thyme sprigs

Pancetta-wrapped poussin with roasted vegetable broth

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Serves 2

Prep

20M

Cook

30M

Total

50M

Ingredients

1 1/3 cup (330ml) chicken stock

2 500g poussin/spatchcocks

sea salt, pepper, to taste

4 slice round pancetta

2 teaspoon olive oil

250 gram desiree potatoes, cut into 2cm pieces

250 gram jap pumpkin, cut into 2cm pieces

2 small eschalots, quartered, peeled

a few lemon thyme sprigs

Method

1.Preheat the oven to very hot, 220°C (200°C fan-forced). Bring stock to the boil in a medium baking dish (20c x 25cm) heat on the stovetop while you prepare poussin.

2.Dry poussin with paper towels; season well inside and out with salt and pepper. Lay 2 overlapping slices of pancetta over breasts of each bird; rub each with 1 tsp olive oil.

3.Add potatoes, pumpkin, eschalots and thyme to boiling stock in baking dish; return to the boil.

4.Place pancetta-wrapped poussin on top of vegetables. Roast in oven 25 minutes, or until poussin are cooked and vegetables are tender. Remove from oven; allow to rest for a few minutes.

5.To serve, divide vegetables among serving bowls. Pour over cooking juices and top with poussin.

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