You guys over the wrong side of the pond might know Poussin as a small cross-breed of Red Cornish Game Hen, which is about twice the size of a Commonwealth Poussin.
Our chicks weigh in at 400-450g, never exceeding 750g which might make it a Spring Chicken. I guess you guys find your Poussin about that weight.
Anyway, one people divided by a common language ...
We've got birds to cook!
Prep? Simply stuff a lemon wedge into the cavity and gently release the skin to push a good slice of butter up there. Salt and pepper over. Done!
Done? Pretty much ... just bung it in the oven set to 180C for 45 minutes.
Shred an onion and set it in the fridge - this will reduce the pungency of the onion which we'll use later.
After 45 minutes, take the poussin out and set aside to rest.
Skim off the fat from the juices and pour some boiling water over, maybe add a little chicken stock to firm up the flavours.
Squeeze in some lemon juice - this cannot be too lemony, trust me ...
Traditionally, you'd toss in some shredded spring onions, lettuce and peas but I'm doing this a little different: pak choi, the shredded onion and some frozen peas.
Now, the piece de resistance: wild garlic. Three or four good sized leaves shredded and added into the green gravy, flowers scattered over once served.
Serving is simply making a bed of green gravy with the poussin placed over the top, garlic flowers scattered around ...
Consume noisily, hungrily and enjoy every bit of meat and skin you shred from that carcass which you can enjoy, simmered with a touch of cider vinegar as a soothing bone broth the following day.
