Lemon Poussin

Preheat the oven to 200C. Place the poussins in a roasting tin and dot with butter. Season liberally and sprinkle with the zest of 2 lemons. Cut the lemons in half and place in the tin with onions, garlic, carrots and parsley stalks. Pour over the stock and roast for 1 hour or until the poussins are cooked through.
Remove the poussins from the tin, and return the roasting tin to the hob and bring the stock to the boil. Mix the cornflour with 1 tbsp of water and stir into the pan juices. Boil for 2 mins to make a thick gravy, then serve the poussins with the gravy, roast lemons, roast new potatoes and green beans.

70 mins

4 serving

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