Lemon and rosemary infused poussin are basted with a wine and garlic stock. Makes any occasion special. Crusty bread and a nice white wine complement this meal.
Altered ingredient amounts. This is absolutely wonderful. Since there are only two in my house, I made two poussin, but left the sauce the same and it turned out perfectly. If I used four, I would double the sauce because when I boiled the sauce down it was perfect for two. ABSOLUTLEY WONDERFUL. Thank you for a new favourite. - 18 Jul 2008
Used different ingredients. we loved this recipe. I used a whole chicken instead and it turned out great. I did not use the lemons as suggested (did't have them) so I stuffed the bird with a whole onion quartered. I also doubled the white wine/chicken stock mixture. my only suggestion would be to put a little chicken stock in the tin with the cloves of garlic at the start so the garlic will not burn. - 18 Jul 2008
Thanks for this lovely recipe! I made this for a Sunday lunch at my house and everyone really enjoyed it and insisted I make this again. I followed another reviewers advice and doubled the ingredients for the sauce and it was the perfect amount of gravy. I used lemon thyme, as I didn't have rosemary and it was lovely and fragrant. I thickened the gravy with a little cornflour (I turned the cornflour into a paste with a bit of the hot stock before adding so it didn't get lumpy). II served this with new potatoes and asparagus. I will definately be making this recipe again and again! - 22 Jun 2009