Clean the poussin and squeeze over the lemon. Place slices into the carcass. Place the garlic and onion into a pan and sweat off in the olive oil. Remove and keep frying pan to one side. Place the cooked garlic and onion into a bowl and add the chopped bacon, sundried tomatoes, chopped Rosemary, tomato pur?e, breadcrumbs and basil and mix together thoroughly. Carefully lift the skin off the poussin and push up the mixture between the skin and the breasts. Push any remaining mix into the carcass. Place the poussin back into the pan, drizzle with olive oil and season with salt and pepper. Place into the oven for 20-25 minutes basting and turning occasionally. Remove the bird once cooked and keep warm. Return the bird pan to the hob and deglaze with the white wine and chicken stock. Reduce the liquid until syrupy, squeeze the remaining lemon juice into the pan. Serve a bird on each plate and coat with the sauce. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (916g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 123 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 3mg||1 %|
|Sodium 356.3mg||12 %|
|Potassium 508.9mg||13 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 39g|
|Protein 9.1g||13 %|
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Calories per serving: 321
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