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500g (1¼ lb) bird (Poussin) 1 serving 1 kg (2½ lb) bird (Spring chicken) 2-3 servings 1.5-2 kg (3-4 lb) bird 4 servings 2-3 kg (4-6 lb) bird 8 servings |
Gluten-free1 Low-carb1 Dairy-free Egg-free Nut-free Sugar-free 1. without stuffing |
Remove the little pads of fat just inside the cavity and put to one side. Stuff and weigh bird to calculate cooking time. Place on a rack, in a roasting tin, tie feet together and cover them with the fat removed earlier. Sprinkle the bird with salt.
For smaller birds, surround with potatoes and drizzle them with oil, or for larger ones add them partway through cooking.
NOTE: Potatoes will need at least 80 minutes to roast properly (you can speed this up by deep-frying them for a few minutes before putting them in, in which case dont add any more oil - or you could put the potatoes in first, and add the bird when they are half cooked).
Roast Poussin for 40-45 minutes at 190º C (375º F, gas mark 5), Spring chicken for 50-60 minutes at the same temperature, others for 45 minutes a kilo (20 minutes a pound) plus 20 minutes at 200º C (400º F, gas mark 6).
Traditional stuffing is Parsley and Thyme (not suitable for gluten-free or low-carb diets). Alternatively, use Bordelaise stuffing. For the gluten-intolerant, use a stuffing based on rice, rather than breadcrumbs - or serve extra vegetables.
Traditional accompaniments are bacon rolls, chipolatas and gravy.
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