Poussins With Olives

1 poussins
1 orange, cut in chunks
2 cloves garlic, peeled and split in half
12 parsley sprigs
3 celery stalks, chopped
2 medium carrots, peeled and sliced
100 g/4 oz green olives, stoned
salt
freshly ground black pepper
750 ml/P/4 pints chicken stock

Ease the cavity of each poussin open: tuck a few orange chunks, hal fa garlic clove and a few sprigs of parsley into each one. Secure the opening with a wooden cocktail stick.

Put the prepared poussins into a large casserole; add the celery, carrots, half the greets olives, salt and pepper to taste, and the stock. Cover the casserole and cook in a preheated moderate oven

(I80C/350 °F, Gas Mark 4) for about 1 hour, or mail the birds are tender.

Lift the poussins on to a warns serving dish, remove the cocktail sticks and keep warm. Place the cooking juices, vegetables and olives in a food processor or blender and blend until smooth. Add the remaining olives and heat through gently.

Spoon the olive sauce over the poussins and serve immedi