Stuffed poussin wrapped in Parma ham

Mike Robinson adds big flavours to small birds in this sensational recipe for stuffed poussin wrapped in Parma ham
By Mike Robinson
Stuffed poussin wrapped in Parma ham
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 6 tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 stick celery
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 handfuls thyme
  • 100 g pancetta fat
  • 4 chicken livers
  • 2 potatoes, parboiled and chopped into cubes
  • 125 ml white wine
  • 4 poussins, giblets removed
  • 12 slices of Parma ham


1. Set the oven to 220°C/gas 8. Heat three tablespoons of oil in a frying pan and add the garlic, celery, onions and carrot. 2. Stir in half the thyme. Cook the vegetables for about 10 minutes, until soft. 3. Coarsely chop the pancetta fat and the chicken livers and mix together with the potatoes, wine and cooked vegetables. Season to taste and use the mixture to stuff the poussins. They should all be pretty full. 4. Stitch up the opening in the poussins, rub them with the remaining oil, and then season with salt and pepper. Sprinkle the poussins with the rest of the thyme, and wrap each one in two or three slices of Parma ham, and then three layers of tinfoil. 5. Roast for 30 minutes. At the end of this time, take them out of the oven, and snip open carefully. Pour any juices into a bowl and reserve. Cut each poussin in half with poultry shears, and scoop out the stuffing. Serve the poussins on top of the stuffing, and pour over the juices.

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