Herb stuffed roast baby chicken Recipe

A great alternative to a traditional chicken, either from a presentation or from a smaller portioned perspective

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(7 votes) 2.3/5

Les ingrédients

Pour people
  • For the meat
  • Coquelet(s) 600g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 50 ml
  • Unsalted butter : 50 g
  • For the filling
  • French stick : 200 g
  • Unsalted butter : 100 g
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole
  • Tarragon : 0.25 bunch
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn



    Cut or tear the french stick into chunks.
    Peel and finely dice the garlic. Pick the leaves from the tarragon and the parsley and roughly chop.
    Melt the butter in a small saucepan.

    Place the bread in a food processor and blitz until you have fine breadcrumbs. Add the garlic and herbs and blitz until the breadcrumbs become green. Slowly add the butter and the seasoning. Transfer the stuffing to a piping bag.


    Preheat the oven to 200'C.

    Pre heat the oven to 180*

    Gently lift the skin from the meat on the breast of the coquelet. Insert the nozzle of the piping bag into the gap and squeeze in a small amount of the stuffing on each side of the breast bone. Spread the stuffing out under the skin so that it covers the whole breast. Tuck the skin back under the coquelet to prevent the stuffing from escaping whilst cooking.
    Alternatively, fill the vent cavity with the mix.
    Season the coquelets with salt and pepper and drizzle with sunflower oil. Place a knob of butter on top of each coquelet and then roast in the oven for 30 minutes until golden brown all over. Check the coquelet is cooked by inserting a skewer into the thigh and make sure that the juices run clear.
    Remove the coquelets from the oven and wrap in foil. Allow the coquelets to rest in the tray for 15 minutes. Reserve all of the cooking juices to use in the sauce.

  • 3. TO SERVE

    Otherwise, either serve either whole or cut in half with a heavy chefs knife, trimming out the back-bone

    Serve with your favorite roast accompaniments.

Chef's tip

«If you wish,remove the legs from the coquelets and separate the thigh from the drumstick by cutting through the joint. Then remove the breasts from the coquelets with a filleting knife by cutting along the breast bone and down through the wing joint»

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