Recipe submitted and written by Ali Irvine
1 tsp lemon thyme leaves
30g soft butter
4 x 500g free range poussin
8 round slices pancetta, halved
Olive oil spray
500g desiree potatoes, chopped
1 bunch purple heirloom carrots, trimmed
200g pumpkin, sliced into 4 thin pieces
8 small eschallots, quartered + peeled
A few lemon thyme sprigs
2 cups chicken stock in roasting dish
Sea salt + pepper to taste
Preheat the oven to 220C (200C fan forced).
Bring the stock to a simmer in a large baking dish over medium high heat on the stovetop while you prepare the poussin.
Mix the butter and lemon thyme leaves together in a small mixing bowl. Dry the poussin with paper towel. Season inside with salt and pepper, rub the lemon thyme butter over the breasts of the poussin. Lay 2 overlapping slices of pancetta over the breasts of each bird, tucking between the wings and breast and the legs and breast. Tie the legs together with twin and spray each with a little olive oil.
Add the potatoes, carrots, pumpkin, eschallots and thyme to the simmering stock in the baking dish. Nestle the pancetta wrapped poussin on amongst the vegetables, roast in the oven for 25 to 30 minutes or until the poussin are cooked and golden and the vegetables are tender. Remove from the oven and allow to rest for 10 minutes.
To serve, divide the vegetables among serving bowls, pour over the cooking liquor and top with poussin.