Stuffed Coquelet

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

You may have heard about this as “poussin chicken” or “spring chicken”. Regardless, its meat is very tender and extremely tasty. Make it even more irresistible by coating it with olive oil and onion jam. Flavor it further with citrus fruits, pungent warming ginger, and rosemary.

Ingredients Needed for Stuffed Coquelet

1 coquelet
2 tablespoons of olive oil
salt
pepper
½ medium orange, cut into 1 slice and 3 - 4 wedges
1 lemon slice
3 medium carrots, halved or quartered lengthwise
1 ginger thumb, halved lengthwise
4 fresh rosemary sprigs
1 red onion, quartered
1 garlic head
2 tablespoons of onion jam

How to Cook Stuffed Coquelet

  1. Place the coquelet on the work surface and coat it with 1 tablespoon of olive oil. Season it with salt and pepper.
  2. Stuff the chicken with the orange slice, lemon slice, 1 halved carrot, the halved ginger, and 2 rosemary sprigs. Bind its legs with a cord.
  3. Transfer the stuffed chicken to a roomy baking dish. Add the quartered red onion, the remaining halved carrots, and orange wedges.
  4. Cut the garlic head horizontally in half. Add one half to the baking dish. Top the chicken with the onion jam, add the remaining rosemary and drizzle with olive oil.
  5. Bake for 40 minutes at 380⁰F/190⁰C.

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