Poussins With Apple Stuffing

• 3 tablespoons extra virgin olive oil
• 1 1/2 ounces pancetta, diced
• 23 cup chopped shallots
• 13 cup chopped celery
• 3/4 cup panko
• 2 1/2 cups chicken stock
• 1 Granny Smith apple, peeled and diced
• 6 sage leaves, minced
• Salt and ground black pepper
• 6 poussins
• 8 celery stalks

1. Heat 2 tablespoons oil in a skillet, add pancetta and cook over medium heat until pancetta starts to color.
2. Add shallots and celery and saute until soft.
3. Add panko, increase heat, and cook, stirring, until panko is golden.
4. Add 1/2 cup stock.
5. Remove from heat, stir in apple and sage and season with salt and pepper.
6. Preheat oven to 425 degrees.
7. Dry poussins inside and out.
8. Stuff each with panko mixture and tie legs together to enclose stuffing.
9. Rub birds with remaining olive oil and season with salt and pepper.
10. Arrange celery stalks crosswise in a roasting pan large enough to hold poussins.
11. Place poussins in pan on celery.
12. Add 1 cup remaining stock to pan.
13. Place in oven and roast 1 hour 15 minutes.
14. Remove poussins from pan and remove trussing.
15. Use back of a fork to press any juices from celery stalks, then remove celery from pan and discard.
16. Add remaining cup stock, place pan over medium heat and stir to loosen particles in pan.
17. Bring to a simmer.
18. Strain sauce into a bowl and season with salt and pepper.
19. Use a large, sharp knife to halve each poussin lengthwise.
20. Arrange on a platter and serve with sauce alongside.

extra virgin olive oil, pancetta, shallots, celery, chicken stock, apple, sage, salt, poussins, celery

Taken from cooking.nytimes.com/recipes/11940 (may not work)