Wild Rice Stuffed Poussin

    Wild Rice Stuffed Poussin


    129 people made this

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

    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 (5)


    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


    Used different ingredients. Delicious! I made a few modifications to the recipe. I used a regular 2kg chicken, and added rosemary, oregano, and black pepper to the outside of the bird. I also substituted celery for the almonds in the stuffing (don't care for almonds) and added a clove of minced garlic. The stuffing is good enough to serve as a stand-alone side dish. This made a wonderful meal on a chilly autumn evening, thanks for posting it! - 29 Sep 2008

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