Roast Poussin with Bread Sauce

Poussins are quick to cook and always taste juicy - unless you cremate them, of course. Unfortunately this often happens with poultry, from poussin to turkey, which is why people always comment that turkey is dry.

Poussins take just 15-20 minutes to cook in a hot oven or, if spatchcocked (ask your butcher to do this), even less time on a barbecue or under the grill. Mix some boned meat from the poussins with bread sauce to give babies a gourmet feed-up.