Ingredients

Stuffing

2 onions, peeled and chopped

2 tsp minced garlic

grated rind of two lemons

1 cup pitted black olives, chopped

3-4 tblsp freshly chopped marjoram

5 cups fresh white breadcrumbs

½ cup lemon juice

2 eggs, beaten

Poussin

10 poussins

2 lemons, sliced

about 100 grams butter, melted

Preparation

  1. Gently pan fry the onion and garlic in a dash of oil until tender and well cooked , but not brown.
  2. In a large bowl, mix together the cooked onion mixture with the lemon rind, olives, marjoram, breadcrumbs, lemon juice and eggs with a good seasoning of with salt and pepper.
  3. Wash the poussin and dry with paper towels inside and out. Fill the cavity with the stuffing. Twist the wings underneath the body. Place a lemon slice of two on top of the poussin and then tie the lemon slices, legs and wings in place with string. Place on a shallow baking tray. Brush the poussins liberally with melted butter.
  4. Roast at 180°C on fan bake for 40-50 minutes or until golden and thoroughly cooked. Collect any juice from the baking tray and serve with the poussin.