Stir well. Put the chicken in the sauce mixture, stir well and let the sauce coat all over the chicken pieces. Enjoy it with fries and the remaining extra poussin sauce on the side.

A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. First cut the backbone out of each poussin.

Add the poussins to a large baking tray and roast breast-side up, in the middle of the hot oven, for 45 minutes. After 45 ...

Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8.

Marinate the chicken with garlic, ginger, black pepper salt, and white vinegar. Leave to marinate for about an hour then fry the chicken until golden brown and crispy on the outside. Once the ...