This is a spectacularly simple roast poussin recipe that offers deliciously different flavours - honey, poppy seeds, mustard and ginger combine for poussin that is mouth-watering!
I cooked the hens whole instead of cutting in half because I liked the look of serving a whole hen to my company. Worked out fine and they were delicious. I accidentally mixed the salt and pepper in with the honey, but it didn't seem to matter. It was hard to get the honey mixture to spread onto the hens so I actually stuck them in the oven for 3 minutes to get the skin dryer and warmer and that helped. - 26 Jul 2006 (Review from Allrecipes US | Canada)
I added about a Tablesppon of fresh crushed garlic and it gave it such a kick that the 2 hens I made were not enough and most of my other dishes were over looked because they all wanted more of the hens! ADD FRESH GARLIC, YOU WONT REGRET IT! - 17 Dec 2004 (Review from Allrecipes US | Canada)
We served this recipe at a retirement party and everyone enjoyed it. We cooked 16 cornish that night! They were easy to make and required only a little attention during cooking. - 06 Jun 2001 (Review from Allrecipes US | Canada)