Make any occasion special with these lemon infused birds with wine sauce. Crusty bread and a nice white wine complement this meal.
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
Used different ingredients. This was unbelievable! I put some minced garlic in the cavity along with the lemons and rosemary. The gravy was delicious, I did however add a little cornflour to thicken it. What a meal! - 18 Jul 2008