For those who are not familiar with french, “petit” is little and “poulet” is chicken! So I picked up a pair of little chickens from my local butcher. The little chickens are also known as “poussin” they are just younger chickens and I love them if you are making a mid week roast for just a couple of people, it works perfectly.
I stuffed these birds with garlic, preserved lemons and dates which made for the most divine naturally sweet gravy. I love having them hot with some roast veggies, or cold alongside a big handful of baby spinach leaves and left over roasties (try that potato recipe here). You can also use this recipe for a normal size bird (just cook for a little longer, see a good recipe here).
Why is this dish good for you:
Organic chicken will guarantee you the best protein with all of the essential amino acids which will nourish, replenish and repair tissue, skin and muscles. Organic entails that the chicken has none of the added hormones, antibiotics and so on, which have been known to disrupt our own hormones.
Garlic is great, a nurturing antioxidant and anti-inflammatory on the body, their antioxidant (quercatin) helps mop up the oxidation of fatty acids.
Dates are also high in potassium (great for fluid balance in the body) according to this book, it can also reduce the risk of cardiovascular disease, as well as supporting muscle function, they are also a good source of naturally formed sugar and great alternative to sweetening puddings.
Preserved lemons (find my recipe here) not only is a fabulous flavour addition to many dishes, it offers great nutritional value too. They are rich in vitamin c, which can help every cell in our bodies fight infection. Over the month whilst your lemons are preserving in their own juice and salt, the rind also becomes edible. This is due to the fermentation process happening in the jar, this process produces good bacteria which is great to help heal and seal the gut, which will in turn support our immunity. So a great one to be making over winter.