Wild Rice Stuffed Poussin

    2 hours 30 minutes

    Here's a variation on the traditional Sunday roast! Poussin (young chickens) are stuffed with almonds and wild rice before roasting.

    130 people made this

    Serves: 4 

    • 50g butter
    • 30g slivered almonds
    • 1/2 onion, chopped
    • 50g uncooked wild rice
    • 1 cup (250ml) water
    • 1 chicken stock cube
    • 1/2 teaspoon salt
    • 2 poussin
    • salt to taste
    • 50g butter, melted

    Preparation:1hour  ›  Cook:1hour30min  ›  Ready in:2hours30min 

    1. Melt 50g butter in a medium saucepan over medium heat. Stir in the almonds, onion and uncooked wild rice. Sauté 5 to 10 minutes. Mix in the water, chicken stock cube and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover and cook 45 minutes until rice is tender and easily fluffed with a fork.
    2. Preheat oven to 200 degrees C.
    3. Season the poussin inside and out with salt and stuff with the rice mixture. Place them breast side up on a rack in a roasting tin. Brush with melted butter.
    4. Cover the poussin with aluminium foil or a lid and cook the poussin 30 minutes in the preheated oven. Uncover and continue cooking 1 hour, or until the poussin are no longer pink and the juices run clear.

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    Reviews in English (119)


    Used different ingredients. This was a great recipe. My boyfriend, who had never tried cornish game hen even liked it. I did the following: Added a tbsp. each of mushroom & celery & 1/8 tsp. of garlic (in jar). Also threw in ½ tsp. fresh rosemary leaves in step 1. Added pepper, garlic powder, onion powder, lemon pepper, & poultry seasoning in step 3. Turned heat down to 180 degrees 15 minutes after start. At step 4, I added ½ cup chicken stock (for 2 servings). Served with additional rice, steamed broccoli, & green beans with butter, salt, & pepper.  -  29 Sep 2008


    Something else. The hens turned out pretty good. I added mushrooms, onion, celery to white rice as well as the chicken stock. I also added seasoned rice and chicken with a little poultry season, salt and pepper. I basted the hens with more stock after the first 1/2 hour and each 1/2 hour after. The rice was very tasty and the hens were juicy and flavourful. I saved the leftovers and made rice muchroom soup. Turned out great.  -  29 Sep 2008


    Something else. I used this recipe for my 2 year annniversary. As a beginning cook I found this recipe very easy to follow, and very delicious. My husband absolutely loved the cornish hens. A tip that I would give anyone that uses this recipe is to make sure the rice is cooked thoroughly before you stuff the hens, and make sure you do leave the skin on while baking; otherwise your hens will get dry. Overall I would say that this recipe was very good. A+  -  29 Sep 2008