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Help with chicken stuffing? Or, really poussin stuffing - but it's just a smaller scale.
Usually making 1-2 portion servings, until recently I've never thought to buy a poussin for dinner though I love whole roast or braised chicken (but a whole chicken is far too much for one person).
Yesterday I cooked a poussin in my new slow coker and it was wonderful, but I wonder if you could tell me... The recipe for the poussin included stuffing (onion, apple, fresh breadcrumb) and the stuffing was very smooth and felt and looked rather full of fat when the chicken was done. I didn't much like it, tasted weird. I wondered if it had soaked up the fat as there didn't seem to be much fat in the drippings. I'm not used to chicken stuffing except fresh parsley, so I wondered if one use of stuffing could be to soak up some of the fat - in which case I'd keep stuffing poussins and not eat the stuffing, just make a nice gravy from the drippings - or perhaps it makes no difference to stuff the bird? What's your opinion?
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