Rub poussin with 1 tablespoon of the olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each bird. Arrange in a large, heavy roasting tin and arrange garlic cloves around them. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 180 degrees C. In a mixing bowl, whisk together wine, chicken stock and remaining 2 tablespoons of oil; pour over birds. Continue roasting about 25 minutes longer, or until birds are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer to a platter, pouring any cavity juices into the roasting tin. Tent the birds with aluminium foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut the birds in half lengthways and arrange on plates. Spoon sauce and garlic around the birds. Garnish with rosemary sprigs and serve.
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
This was terrific! I agree with an earlier post that I would double the sauce for four birds. I cooked only two, but used the same amount of stock and wine as the recipe suggests. It was exactly the right amount for two Poussin.
I'm definitely going to make this again. And it was so easy! - 09 Apr 2013
by SHANNON GREEN
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