Roast poussin with aoili and fries recipe
 Enjoy a succulent whole roasted poussin with crispy shoestring fries and garlicky aioli – what could be better? 50g/1¾oz butter2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussina few fresh thyme sprigs 2 garlic cloves, peeled and left whole3 fresh sage leaves 1 bay leaf ½ chicken stock cube 50g/1¾oz butter 2 tbsp chopped fresh parsley ½ lemon, juice only, plus ¼ lemon wedge 1 poussin a few fresh thyme sprigs 2 garlic cloves, peeled and left whole 3 fresh sage leaves 1 bay leaf ½ chicken stock cube 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolksalt and freshly ground black pepper 15g/½oz butter 2 shallots, diced 1 garlic clove, chopped 1 tsp chopped fresh thyme 150g/5½oz fresh breadcrumbs 3 fresh sage leaves, chopped 1 tbsp chopped fresh parsley 1 free-range egg, plus 1 free-range egg yolk salt and freshly ground black pepper 2 free-range egg yolks 3 large garlic cloves, chopped1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 2 free-range egg yolks 3 large garlic cloves, chopped 1 tbsp Dijon mustard 100ml/3½fl oz olive oil 100ml/3½fl oz vegetable oil lemon juice, to taste pinch salt and white pepper 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick40g/1½oz butter 2 garlic cloves, crushed1 sprig rosemary, leaves chopped 4 Maris Piper potatoes, cut into shoestring fries around 1cm thick 40g/1½oz butter 2 garlic cloves, crushed 1 sprig rosemary, leaves chopped Method To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube.Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes.Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips.Serve the chicken family style with the chips and aioli on the side. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. To make the poussin, preheat the oven to 200C/180C Fan/Gas 6. Add the butter, parsley and lemon juice to a food processor and blend, or use a handheld stick blender. Spoon this mixture into a piping bag. Use your finger to carefully separate the skin and meat of the poussin, then squeeze the mixture under the skin. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Stuff the cavity with the thyme, lemon wedge, garlic, sage, bay and stock cube. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Heat a frying pan over a medium-high heat then add the poussin and allow to colour on all sides until golden. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Meanwhile, to make the stuffing, melt the butter in a saucepan over a medium heat then add the shallots, garlic and thyme. Sweat until soft. This will take 5–8 minutes. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Stir in the breadcrumbs, sage and parsley. Take the pan off the heat and mix in the eggs and season with salt and black pepper. Place into an ovenproof dish and place the chicken on top. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. Roast in the pre-heated oven for around 30–40 minutes until cooked through and the juices run clear. Allow to rest for 10–15 minutes and keep the juices. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the aioli, blitz the garlic, egg yolks, mustard and lemon juice together in a food processor. Gradually drizzle in the olive and vegetable oil to thicken, making sure each drop of oil has been incorporated before adding more. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. To make the fries, heat a deep fat fryer to 160C and fry the chips for 4 minutes. Turn up the heat to 180C and cook for a further 4 minutes. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Heat the butter in a small saucepan with the rosemary and garlic and spoon over the finished chips. Serve the chicken family style with the chips and aioli on the side. Serve the chicken family style with the chips and aioli on the side.