Pancetta And Thyme Poussins With Roasted Vegetable Broth

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What Katie Ate
Nutrition per serving    (USDA % daily values)
CAL
610
FAT
61%
CHOL
22%
SOD
52%

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Ingredients for 4 servings

1 teaspoon lemon thyme leaves

30 g soft butter

4 x 500g free range poussin

8 round slices pancetta, halved

Olive oil spray

500 g desiree potatoes, chopped

1 bunch purple heirloom carrots, trimmed

200 g pumpkin, sliced into 4 thin pieces

8 small eschallots, quartered and peeled

A few lemon thyme sprigs

2 cups chicken stock in roasting dish

Sea salt and pepper to taste

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