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.

Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin ...

For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of ...

Once the chicken is fried set aside. Keep the rest of the marinade for the sauce. 200g margarine 1/2 teaspoon minced garlic 30g Spanish paprika powder The chicken marinade One lemon or lime ...