Spring Chickens With Mushroom Stuffing

2 spring chickens or 4 poussins
polyunsaturated margarine
Stuffing:
225 g/8 oz mushrooms, wiped and chopped
100 g/4 oz onions, peeled and finely chopped
1 tablespoon tomato puree
50 g/2 oz fresh breadcru nibs
1 teaspoon chopped parsley
salt
freshly ground black pepper
I egg, beaten, to bind

Mix the smiling ingredients together and bind together with the beaten egg. Spoon the stuffing into the body cavities of the chickens or poussins.

Place a little margarine on each bird and wrap

completely in foil. Roast in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) until the chickens are tender, about 1 hour for the spring chickens or 40 minutes for the poussins.

Unfold the top of the foil 10 minutes before the end of the cooking time to allow the spring chickens or poussins to brown.

SERVES 4