Pancetta-Leeks Stuffed Poussin Chicken with Herb Rice Pilaf and Supreme Sauce

Ingredients:
Poussin-seasoning
1 poussin, cut in 1/2
2 tsp smoked paprika
1tsp garlic salt
1 tsp freshly ground black pepper
1 tsp sea salt
2 tsp olive oil
1 tsp lemon juice
1 tsp rosemary, finely chopped
1/3 cup sherry wine

Stuffing-
1tsp olive oil
1/2 cup leeks, small diced
1/4 cup pancetta, small diced
1 tbs garlic, minced
2 tbs sherry wine

Method:
To cut in 1/2 the poussins, place each poussin on a cutting board, breast-side down. With a large, heavy knife, remove the central backbone of the bird with a firm vertical 'chop'. Once removed, then do a vertical cut in between each breast. Turn the chicken over and push it flat. Remove the rib bones. You should now have one flattened piece of chicken, skin side down.
In a small bowl, combine all ingredients, of poussin seasoning, and use to rub all over each poussin.
Place a griddle pan over a medium heat and pour over a little olive oil. When the pan is hot, add the chicken skin side down and fry until the nice and golden or about 8. Minutes, then stuff the bird, then turnover and place in a preheated oven at 350F for 8-10 minutes or until internal temp is 165F...

Stuffing:
Directions
In a fry pan over medium-high heat, warm the olive oil add the pancetta and render, stirring occasionally, until crispy. Add the leeks an cook, then add garlic and cook, for 30 seconds. Then deglaze pan with sherry. Transfer the pancetta mixture to a small bowl. And stuff the the 1/2 of poussin.

Ingredients
5 tbs butter
3 tbs flour
2 cups roasted chicken stock
Salt
1/2 tsp ground white pepper

Directions:
In a saucepan, over medium heat, melt 3 of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.