serves four
4 poussin chickens
12 rashers dry-curled streaky bacon
1 lb. potato, peeled
handful fresh sage or handful fresh rosemary, or handful fresh thyme
12 cloves garlic, peeled
1 1/2 cups white wine
sea salt
freshly ground black pepper
olive oil
Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt
and freshly ground black pepper, add your freshly torn herbs and enough
olive oil just to coat. Toss over and then stuff your chickens with the
potatoes. Place them into the tray with about 12 cloves of
garlic and cook for 30 minutes. After this time, the chicken should be
looking as handsome as its inventor and the skin should be crisp and
golden. At this point, lay your streaky bacon snugly
over the breast meat and add a 1/2 cup of wine to the pan to get some
sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out
of the tray and allow them to rest for 5 minutes while you make a quick
bit of gravy. I normally remove as much fat as possible from the tray
before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty.
It's not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.
bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633
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