Apple Glazed Poussin stuffed with compote of Dried Fruits

Serves 6



  • 2 whole apples, peeled
  • 500g mixed dried fruit, soaked and chopped
  • 1 medium onion, chopped
  • 3 tbsp butter
  • 1/2 tsp allspice
  • salt & pepper to taste
  • 8 small Cornish hens, or poussin, or 1 large chicken
  • salt & pepper
  • 1/2 cup Apple cider glaze
  • butter, for basting

Apple Cider Glaze

  • 1 cup Apple cider vinegar
  • 1/2 cup honey


  1. Heat butter and sauté onions till golden. Add all the chopped fruits and sauté gently for a few minutes.
  2. Season with salt, pepper, and allspice then stuff this micture into the chickens.
  3. Reserve some stuffing to spoon on finished plate.
  4. Truss up the birds after stuffing, rub top with salt and pepper, pour over apple cider glaze and a few pats of butter.
  5. Cover with foil and roast in preheated oven at 180 degrees celcius – large chicken 45 minutes – small bird 15 minutes. Take off foil, baste with pan juices and roast for a further 10 minutes till browned.

Apple Cider Glaze

Combine ingredients together in a small saucepan . Simmer till reduced by a third.

To Serve

Plate each poussin individually, place a couple of tablespoons of reserved stuffing. Serve some buttered greens, brussel sprouts or asparagus. Drizzle some Apple Cider Glaze over the chicken.

*Chicken is cooked through when pierced at the thigh, the juice runs clear.

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