- 2 poussins, ready to roast, wishbone removed, preferably
- Salt and pepper
- A little lemon peel
- Half a portion of Black Garlic Herb Butter, slightly softened
- A small bunch of thyme
- A little olive oil
- Preheat oven to 200 C or 400 F
- Season the cavity of each bird with salt and pepper and add piece of lemon peel and some sprigs of thyme.
- From the wishbone end, the neck, gently release the skin from the breast with your fingers to make a space for the herb butter.
- Divide the butter so that you carefully spread half over the breast of each poussin, under the skin, being very careful not to puncture it.
- This will baste the breast meat as it cooks. Secure the skin down again either by trussing or using a cocktail stick and tie the legs together.
- You can either cook the poussins en papillote – in a greaseproof paper bag or even in one of those “Cook in Bags” you find in supermarkets.
- Or simply roast on a bed of vegetables that will cook at the same time, like fennel or sweet potato or butternut squash and red onions.
- Drizzle a little oil over and season with salt and pepper and roast for approximately 35 minutes – check that the juices run clear from the thigh at the thickest part. Rest a little then remove all string and cocktail sticks and serve as a whole per person or cut each in half with a large chopping knife and divide between four for a smaller portion.
- Serve with rice or little potatoes and/or a green salad.