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Tile Chicken


  • 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


  1. Preheat oven to 200 C or 400 F
  2. Season the cavity of each bird with salt and pepper and add piece of lemon peel and some sprigs of thyme.
  3. From the wishbone end, the neck, gently release the skin from the breast with your fingers to make a space for the herb butter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with rice or little potatoes and/or a green salad.