Name: Poussin du Diable ala Sarriette (Devilled Poussin with Savory)
Yield: Serves 2
Cuisine: French
Ingredients: salt, freshly ground pepper; 4–6 tablespoons savory flavored oil or plain olive oil; 2 poussins; 2 tablespoons chopped summer savory

Preparation info

Serves
2

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

In Provence, summer savory is regarded as invaluable as rosemary for flavoring barbecue meat. My friends use it generously with poultry and pork that is to be cooked over a wood fire. If there is time, I make an aromatic oil by infusing the herb in the oil a day or so ahead.

Ingredients

2 poussins
salt, freshly ground pepper
4–6 tablespoons savory flavored oil or plain olive oil

Europe
France
Main course
Summer
Gluten-free
Provence
Mediterranean

Method

Use poultry shears or strong scissors to cut through the backbone of each poussin. Open them out and, if you wish, thread a wooden skewer through the splayed legs to keep each bird flat. Place in a dish or pan and season all over with salt and pepper. Brush the oil over the skin and sprinkle a generous amount of chopped savory on top. Set the poussins aside in a cold place for 2–3 hours for the

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Ingredients

Method

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