Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Brown butter, miso and maple roasted Spanish poussins with pecan tray bake stuffing

American 30 Mins Prep · 55 Mins Cook

Season the poussin (which should be at room temperature) well with salt and pepper. Rub the seasoning into the skin then cover and refrigerate for 1 hour or ideally, overnight.
Peel and slice the garlic. In a large frying, place 120g butter and garlic over medium heat and simmer until it starts to foam and turn brown.
Add the miso paste, maple syrup and stir. Strain and allow to cool.
To make the stuffing, place the breadcrumbs, pecan nuts, eggs, the remaining butter, thyme and 4 sprigs of sage in a bowl and mix to combine. Season with salt and pepper, to taste.
Preheat the oven to 180°C, gas mark 4. Place the poussins in a 20 x 30cm roasting tray and brush with the miso glaze. Roast the poussin for 45-50 minutes, basting every 10 minutes with the glaze.
After 30 minutes, remove the poussins from the oven, scatter the stuffing in the base of the tray and return them to the oven for the remaining 20 minutes. Remove from the oven and allow to rest for 10 minutes before serving, with the remaining sage leaves as a garnish.