• 4 Poussin, weighing about 500g each
• Zest of 1 lemon
• 1 teaspoon fresh thyme, chopped
• 2 garlic cloves, skinned and crushed
• Salt and freshly ground black pepper
• 25g melted butter

1. Start by preparing the poussin. Using poultry shears, cut along each side of the back bone and remove it. Turn the poussin over and press down firmly to break the breastbone and flatten it. Repeat for all 4 birds.
2. Mix together the lemon zest, thyme, garlic and seasoning.
3. Brush each of the poussin with melted butter. Rub the lemony mixture over the flesh of each of the poussins.
4. Place on the barbecue and cook slowly for 15-20 minutes each side or until the juices run clear from the thigh, when pierced with the tip of a sharp knife.
5. Serve immediately. Delicious served with a rice salad or garden fresh summer vegetables.

Serves 4

Cooks Note
Alternatively the poussins can be cooked on a large roasting tray and scissor rack, in a pre-heated oven, 200°C or gas mark 6 for 40-50 minutes.