Baby Chickens with Sunmuscats & Apple
1 1/2 cups Sunmuscats
1 cup Muscat
1 large onion, finely diced
3 apples, finely diced
8 rashers bacon, finely sliced
salt & black pepper to taste
6 baby chickens (Poussin)
4 tablespoons olive oil
Soak the Sunmuscats in the Muscat overnight to plump them up.
In a bowl mix together the onion, apples, bacon and season with salt and pepper. Fold in the soaked Sunmuscats and tightly stuff the baby chickens. Truss with string, cover with oil and place in a 180c oven for 30/40 minutes turning once. Check to see if the chickens are done by poking the breast with a skewer to see if the juices run clear.
Remove from oven and let rest for 10 minutes.
Make a sauce from the pan juices by placing 1tbl plain flour and the pan and adding 1 cup of water.
Serve with asparagus and kipler potatoes.
NOTE: With the residue of the stuffing, place in a foil envelope and cook with the chickens. Serve as a side dish with the chickens.