Low Carb : Roasted Petit Poussin with Cauli-rice Stuffing and Blueberry Sauce by Nature's Parlour

Ingredients

1.5 hr

X 6

TBC Cals

STUFFING

1 whole	Cauliflower, cut into florets
1 pc	Onion, finely chopped
1 bulb	Garlic, crushed
	Extra Virgin Olive Oil
250 g	Bacon Lardons, roughly chopped
1 pc	Lemon zest
1 pc	Orange zest
2 tsp	Oregano, chopped
2 tsp	Parsley, chopped

POUSSIN

6 pcs	Free Range Poussin - Semi-Debone
3 tbsp	Butter
1 tsp	Salt
1 tsp	Ground Black Pepper

BLUEBERRY SAUCE

Method

Preheat oven to 200°C. To make cauliflower rice, blitz the cauliflower florets in a food processor until fine.
Sauté the onion and garlic on medium-high. Set aside.
Heat a splash of oil on medium-high, and fry the bacon until crispy.
For the stuffing, combine the cauliflower rice with the bacon, onion and garlic, zest of lemon and orange, oregano and parsley. Season.
Divide the stuffing into 6 equal parts and stuff into each cavity of the petit poussin or the chicken, and truss each chicken with string to prevent the stuffing from falling out.
Place the poussin in a baking tray and coat with butter, season with salt and pepper.
Bake for 30-40 minutes until golden and cooked, taking care to glaze the poussin regularly during cooking time with the pan juices. Rest for 5 minutes.
For the blueberry sauce, heat the butter in a saucepan with pan dripping on high until melted. Add the brandy and then the blueberries. Allow to reduce slightly, squashing the blueberries with the back of a fork. Serve with the poussin.

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