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.

Marinade at least for one hour. Heat a grill to hot, put the poussin skin-side down on a tray under the grill and leave to cook for three minutes. Turn over the meat and give it a further 30 seconds.

This recipe of poussin with shrimps will allow you to savor ... Add the shrimps you had set aside and turn off the heat (they will finish cooking with the residual heat). Let it sit for a few ...

Tien kindly shared his favorite Thanksgiving dish with WONDERLUST. “The great thing about this roasted poussin is that it’s great with any traditional Thanksgiving sides…. wild rice salad or ...