How to Roast Poussin and Other Small Birds

Red-meat birds, such as squab, should be browned on the stove top before roasting.

Put the browned birds (poussin are shown here), in a roasting pan just large enough to hold them, and season with salt and pepper.

Preheat the oven to its highest temper-ature. Cover the breasts with a double-thick layer of buttered aluminum foil.

Roast until the thighs brown, remove the foil, and continue roasting until the breasts brown.